Skip to main contentSkip to footer
Start today
Start today
Join WeightWatchers® today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Asian cucumber salad by WW

Asian cucumber salad

2
Points® value
Total Time
25 min
Prep
20 min
Cook
5 min
Serves
8
Difficulty
Easy
Cool cucumbers, fiery chilli and toasty sesame make this salad stand out

Ingredients

Sesame Seeds

1 tablespoon(s)

Rice Wine Vinegar

60 ml

Sesame Oil

2 tablespoon(s), toasted

Soy Sauce

2 tablespoon(s)

Garlic

1 clove(s), crushed

Chilli, green or red

½ individual, finely diced

Granulated sugar

½ teaspoon(s)

Cucumber

2 individual, extra large, trimmed, halved lengthways and thinly sliced

Carrots, raw

250 g, cut into very thin matchsticks

Spring Onions

6 medium, trimmed and thinly sliced

Lemon

½ zest(s) of 1

Instructions

  1. In a small dry frying pan, toast the sesame seeds over a medium heat, stirring constantly, for 2-3 minutes, until golden. Remove from the heat and set aside.
  2. In a small jug, whisk together the vinegar, sesame oil, soy sauce, garlic, chilli and sugar to make a dressing. Season to taste and set aside.
  3. In a medium salad bowl, toss together the cucumbers, carrots, spring onions and lemon zest. Drizzle the dressing over the vegetables and toss everything together until well combined.
  4. Serve the salad with the toasted sesame seeds scattered over.

Notes

Look for firm, slim cucumbers that are free of dents, dark spots and pitting. Store them whole in a loosely sealed food bag in the fridge for 3-5 days.

You might like

You might like