Asian Cucumber-Zucchini Salad

Add quick crunch and flavor to your meal with this refreshing salad dressed with Asian-inspired rice wine vinaigrette.

–

Save & Share

Servings 5

false

( 0 ) Ratings

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 1 )

58ca5093-398c-4746-972b-5b76ece8d551

ingredients 6
Prep Time 15 min
Total Time 0 min

Ingredients

1: tablespoon sesame seed

1: medium seedless cucumber

1: medium zucchini

2: tablespoons soy sauce

1: tablespoon rice vinegar

1/2: teaspoon sugar

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Spread sesame seed in 8-inch skillet; cook and stir over medium-low heat for about 5 minutes or until golden brown, stirring constantly. Remove seed from skillet; set aside.
2 Quarter cucumber and zucchini lengthwise; cut into 1/2-inch thick slices.
3 In small bowl, combine soy sauce, vinegar and sugar; mix well. Add cucumbers and zucchini; toss gently until well coated. Sprinkle with sesame seed.

EXPERT TIPS

toggle

Expert Tips

If you don’t have rice vinegar, distilled white vinegar can be used instead. Enjoy this recipe using all cucumber or all zucchini instead of the combination.

This light Asian salad tastes great served with julienne carrots and sliced roast beef.