Sesame Cucumber Salad Recipe

Sesame Cucumber Salad Recipe
Sesame Cucumber Salad Recipe photo by Taste of Home
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Sesame Cucumber Salad Recipe

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My family and I love this recipe-it's very tasty! I like to serve it on holidays when we have relatives over. Everyone always enjoys it.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1 cup rice vinegar
  • 2 tablespoons water
  • 3 medium cucumbers, thinly sliced
  • 2 celery ribs, thinly sliced
  • 1/4 pound cooked small shrimp
  • 1/4 pound cooked small scallops
  • 1 tablespoon toasted sesame seeds

Directions

In a small saucepan, combine the sugar, cornstarch and salt; stir in vinegar and water until smooth. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cook and stir for 2 minutes or until thickened. Cool completely.
In a large bowl, combine with cucumbers, celery, shrimp, scallops and sesame seeds. Add dressing; stir gently to coat. Refrigerate for 2 hours. Stir before serving. Yield: 6 servings.
Originally published as Sesame Cucumber Salad in Country June/July 1990, p51

Nutritional Facts

3/4 cup: 73 calories, 1g fat (0 saturated fat), 35mg cholesterol, 268mg sodium, 10g carbohydrate (0 sugars, 0 fiber), 8g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable.

  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1 cup rice vinegar
  • 2 tablespoons water
  • 3 medium cucumbers, thinly sliced
  • 2 celery ribs, thinly sliced
  • 1/4 pound cooked small shrimp
  • 1/4 pound cooked small scallops
  • 1 tablespoon toasted sesame seeds
  1. In a small saucepan, combine the sugar, cornstarch and salt; stir in vinegar and water until smooth. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cook and stir for 2 minutes or until thickened. Cool completely.
  2. In a large bowl, combine with cucumbers, celery, shrimp, scallops and sesame seeds. Add dressing; stir gently to coat. Refrigerate for 2 hours. Stir before serving. Yield: 6 servings.
Originally published as Sesame Cucumber Salad in Country June/July 1990, p51

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