Asian Cucumber-Zucchini Salad

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

  • prep time 15 min
  • total time
  • ingredients 6
  • servings 5

Ingredients

1
tablespoon sesame seed
1
medium seedless cucumber
1
medium zucchini
2
tablespoons soy sauce
1
tablespoon rice vinegar
1/2
teaspoon sugar
  • 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.
  • 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:
    0
    *Percent Daily Values are based on a 2,000 calorie diet.
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