Asian Cucumber Salad Recipe
Asian Cucumber Salad Recipe
Cucumber ribbons make a light side dish for your next fish, meat or poultry dinner. Garlic, ginger and sesame add loads of flavor without adding fat and calories.
Ingredients
-
- 2 small yellow squash, cut into 1/8-inch slices
- 1 large banana pepper, seeded and thinly sliced
- 1 large garlic clove, minced
- 2 Tbsp sesame oil
- 4 large cucumbers, peeled
- 1 cup canned sliced water chestnuts, drained
- 1 Tbsp minced gingerroot
- 4 green onions, chopped
- 2 Tbsp low sodium soy sauce (gluten free if needed)
- 1 tsp sesame seeds
Directions
-
- In a skillet, combine squash, pepper, garlic and 1 tablespoon sesame oil and sauté over high heat for 5 minutes, or until pepper softens. Drain off any liquid and allow to cool.
- With a vegetable peeler, peel all sides of the cucumbers into long ribbons onto a paper towel to soak up excess water. Do not peel into seeds.
- In a large bowl, add cucumber ribbons, water chestnuts, gingerroot, green onions, remaining sesame oil, soy sauce, sesame seeds and the cooled pepper and squash mixture. Toss to coat cucumbers. Let stand for 10 minutes before serving.
Nutrition Facts
Serving Size
Amount Per Serving
- Calories
- 77
- % Daily Value*
-
- Total Fat
- 4g
- 6%
-
- Saturated Fat
- 1g
- 5%
-
- Cholesterol
- 0
- 0%
-
- Sodium
- 160mg
- 7%
-
- Total Carbohydrate
- 10g
- 3%
-
- Dietary Fiber
- 2g
- 8%
-
- Sugars
-
- Protein
- 2g
- 4%