Asian Cucumber-Zucchini Salad

 

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.