Asian Cucumber Salad
Per ServingAsian Cucumber Salad |
||
|---|---|---|
| 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.
