Asian Cucumber-Zucchini Salad

  • Prep 15 min
  • Total 0 min
  • Servings 5

Ingredients

1
tablespoon sesame seed
1
medium seedless cucumber
1
medium zucchini
2
tablespoons soy sauce
1
tablespoon rice vinegar
1/2
teaspoon sugar

Steps

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  • 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.

Notes









Tips

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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1/2 Cup
Calories
35
Calories from Fat
10
% Daily Value
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
0
*Percent Daily Values are based on a 2,000 calorie diet.

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