Asian Cucumber Salad
Per ServingAsian Cucumber Salad |
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Makes: 5 | ||
Serving Size: 1 cup | ||
Calories | 50 | |
Fat | 1 | g |
Saturated Fat | 0.2 | g |
Trans Fat | 0 | g |
Carbohydrate | 10 | g |
Fiber | 2 | g |
Sugars | 6 | g |
Cholesterol | 0 | mg |
Sodium | 60 | mg |
Potassium | 270 | mg |
Protein | 1 | g |
Phosphorus | 40 | mg |
Choices: Vegetable 2 |
- Makes: 5
- Serving Size: 1 cup
- Preparation Time: 20 minutes
Ingredients
1 | English cucumber | |
2 | med. | carrots, peeled and shredded |
1 | small | red bell pepper, cored, |
seeded, and diced | ||
1/2 | small | red onion, very thinly sliced |
2 | Tbsp. | fresh minced cilantro |
Vinaigrette | ||
1/3 | cup | rice vinegar |
1 | tsp. | toasted sesame oil |
1 | tsp. | lite soy sauce |
1 | tsp. | honey |
pinch | crushed red pepper flakes |
Directions
- Peel the cucumber lengthwise in a striped pattern (peel a strip of cucumber, leave a strip unpeeled, and repeat this pattern around the cucumber). Cut the cucumber in half crosswise, and then cut each piece in half lengthwise and thinly slice.
- In a large serving bowl, combine the cucumber slices with the carrots, red bell pepper, red onion, and cilantro.
- In a small bowl, whisk together the vinaigrette ingredients. Pour the dressing over the vegetables and mix well. Cover and refrigerate for up to 1 hour before serving.