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 0 min
  • Servings 5

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.

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:
0
*Percent Daily Values are based on a 2,000 calorie diet.