Sunday, May 30, 2010

Cucumber Salad

A snappy lil' salad that makes a nice side dish with an Asian themed meal, or even a picnic lunch with sandwiches.


3 cups cucumber- peeled, seeded, sliced thinly into rounds, then cut in half (Persian cucumbers are also nice to use)
1/4 cup + 1 tablespoon seasoned rice vinegar
1 tablespoon water
1 teaspoon sugar
1 teaspoon sesame seeds
a few dashes of red pepper (optional, if you want to add a spicy kick)


Put the cucumber in a medium bowl. In a separate smaller bowl, whisk the remaining ingredients together and pour over the cucumbers. Mix well and chill before serving.

Makes 3 cups, 6 servings

Serving size 1/2 cup Calories 20 Protein 1 g Carb 5 g Fiber 1 g Sugars 4 g Fat 0 g Saturated 0 fat g Sodium 250 mg


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