Add quick crunch and flavor to your meal with this refreshing salad dressed with Asian-inspired rice wine vinaigrette.
Asian Cucumber-Zucchini Salad
- Prep Time 15 min
- Total 0 min
- Servings 5
- Ingredients 6
Ingredients
- 1 tablespoon sesame seed
- 1 medium seedless cucumber
- 1 medium zucchini
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon sugar
Instructions
-
Step1Spread 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.
-
Step2Quarter cucumber and zucchini lengthwise; cut into 1/2-inch thick slices.
-
Step3In small bowl, combine soy sauce, vinegar and sugar; mix well. Add cucumbers and zucchini; toss gently until well coated. Sprinkle with sesame seed.
Nutrition
35
Calories
1g
Total Fat
2g
Protein
5g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1/2 Cup
- Calories
- 35
- Calories from Fat
- 10
- Total Fat
- 1g
- 2%
- Saturated Fat
- 0g
- 0%
- Cholesterol
- 0mg
- 0%
- Sodium
- 470mg
- 20%
- Total Carbohydrate
- 5g
- 2%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 2g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 10%
- 10%
- Calcium
- 2%
- 2%
- Iron
- 4%
- 4%
Exchanges:
Carbohydrate Choice
0Recipe Tips
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