Asian Cucumber-Zucchini Salad

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

Minutes

Total Time

00

Minutes

Makes

5

(1/2-­cup)

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.
Makes 5 (1/2-­cup) servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Substitutions
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.
Serving Suggestion
This light Asian salad tastes great served with julienne carrots and sliced roast beef.

Nutrition Information:

1 Serving (1/2 Cup)
  • Calories 35
    • (Calories from Fat 10),
  • Total Fat 1g
    • (Saturated Fat 0g,),
  • Cholesterol 0mg;
  • Sodium 470mg;
  • Total Carbohydrate 5g
    • (Dietary Fiber 1g,
    • Sugars 2g),
  • Protein 2g;
Percent Daily Value*:
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.
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