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Asian Cucumber Salad

This colorful cucumber dish makes a simple, cool side when we have stir-fry for dinner. —Tari Ambler, Shorewood, Illinois
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    2 servings


  • 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, julienned
  • 1/2 medium sweet red pepper, julienned
  • Black and white sesame seeds


  • 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. Garnish with sesame seeds.
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.

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Average Rating:
  • bryanh47
    Feb 5, 2013

    No comment left

  • 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.