Sesame-Ginger Cucumber Salad
TOTAL TIME: Prep/Total Time: 15 min.
YIELD: 6 servings.
I love the marinated sides and salads that come with meals at Japanese restaurants and wanted to try them at home. After some research, I came up with this cool, crisp salad. —Kimberly Ludvick, Newburgh, New York
Ingredients
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2 tablespoons rice vinegar
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4 teaspoons soy sauce
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1 tablespoon olive oil
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2 teaspoons minced fresh gingerroot
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2 teaspoons sesame oil
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1 teaspoon honey
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1/4 teaspoon Sriracha chili sauce
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2 English cucumbers
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1 teaspoon sesame seeds, toasted
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Thinly sliced green onions
Directions
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1.
For dressing, mix first 7 ingredients. Trim ends and cut cucumbers crosswise into 3-in. sections. Cut sections into julienned strips.
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2.
To serve, toss cucumbers with sesame seeds and dressing. Sprinkle with green onions.
Nutrition Facts
3/4 cup: 64 calories, 4g fat (1g saturated fat), 0 cholesterol, 293mg sodium, 7g carbohydrate (4g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
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