Asian Cucumber-Zucchini Salad

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

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Servings 5

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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

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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

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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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup

Calories: 35
Calories from Fat: 10),

% Daily Value

Total Fat: 1g; 1%
(Saturated Fat 0g, 0% ),
Cholesterol: 0mg; 0%;
Sodium: 470mg; 470%;
Total Carbohydrate: 5g; 5%
(Dietary Fiber 1g 1% Sugars 2g 2% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 10%;
Calcium: 2%;
Iron: 4%;

Exchanges:

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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madisn56

report Posted Sep. 29, 2011 8:45 PM

I made this with 2 zucchini instead of a cucumber and twice as much "sauce". Followed the directions and mixed the zucchini in the "sauce" and then sauteed it until the zucchini started to get soft. When it was done, add the sesame seeds. Approx. 8 mins. It was REALLY GOOD!