Add quick crunch and flavor to your meal with this refreshing salad dressed with Asian-inspired rice wine vinaigrette.
tablespoon sesame seed
medium seedless cucumber
tablespoons soy sauce
tablespoon rice vinegar
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.
Quarter cucumber and zucchini lengthwise; cut into 1/2-inch thick slices.
In small bowl, combine soy sauce, vinegar and sugar; mix well. Add cucumbers and zucchini; toss gently until well coated. Sprinkle with sesame seed.
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 PER SERVING
Serving Size: 1/2 Cup
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.