Asian Cucumber Salad

Name: Asian Cucumber Salad
Prep time: 15 min
Total time: 15 min
Yield: 2 servings.
Ingredients: 4-1/2 teaspoons rice vinegar; 1/2 teaspoon honey; 1/4 teaspoon sesame oil; 1/4 teaspoon reduced-sodium soy sauce; Dash salt and pepper; 1/2 large cucumber, thinly sliced; 1/2 medium sweet red pepper, julienned

Tari Ambler’s colorful cucumber salad makes a cool and classy side dish when she serves up an Asian stir-fry at home in Shorewood, Illinois.

Ingredients

4-1/2 teaspoons rice vinegar
1/2 teaspoon honey
1/4 teaspoon sesame oil
1/4 teaspoon reduced-sodium soy sauce
Dash salt and pepper
1/2 large cucumber, thinly sliced
1/2 medium sweet red pepper, julienned

Directions

In a serving bowl, combine the vinegar, honey, oil, soy sauce, salt and pepper. Add cucumber and red pepper; stir to coat. Cover and refrigerate for at least 30 minutes, stirring occasionally. Serve with a slotted spoon.

Nutrition Facts

3/4 cup: 34 calories, 1g fat (0 saturated fat), 0 cholesterol, 101mg sodium, 7g carbohydrate (4g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 vegetable.

Originally published as Oriental Cucumber Salad in Cooking for 2 Fall 2006

Reviews

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Average Rating:

bastet

Jul 22, 2009

Was delicios even after a few days in fridge. Added l/8 tsp grated ginger and it added a nice spice to it. Lastly, sprinkled with black sesame seeds.