Sesame-Ginger Cucumber Salad

Name: Sesame-Ginger Cucumber Salad
Prep time: 15 min
Total time: 15 min
Yield: 6 servings.
Ingredients: 2 tablespoons rice vinegar; 4 teaspoons soy sauce; 1 tablespoon olive oil; 2 teaspoons minced fresh gingerroot; 2 teaspoons sesame oil; 1 teaspoon honey; 1/4 teaspoon Sriracha chili sauce; 2 English cucumbers; 1 teaspoon sesame seeds, toasted; Thinly sliced green onions

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

2 tablespoons rice vinegar
4 teaspoons soy sauce
1 tablespoon olive oil
2 teaspoons minced fresh gingerroot
2 teaspoons sesame oil
1 teaspoon honey
1/4 teaspoon Sriracha chili sauce
2 English cucumbers
1 teaspoon sesame seeds, toasted
Thinly sliced green onions

Directions

1. For dressing, mix first 7 ingredients. Trim ends and cut cucumbers crosswise into 3-in. sections. Cut sections into julienned strips.
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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