Photo of Asian Cucumber Salad by WW

Asian Cucumber Salad

2
2
2
Smartpoints value per serving
Total Time
20 min
Prep
20 min
Serves
8
Difficulty
Easy
If you can't find English cukes, you can use regular or Kirby cucumbers in this recipe but you’ll have to peel and seed them.

Ingredients

sesame seeds

1 Tbsp, white variety

seasoned rice wine vinegar

¼ cup(s)

toasted sesame oil

2 Tbsp

low sodium soy sauce

2 Tbsp

table salt

½ tsp

minced garlic

1 tsp

jalapeño pepper(s)

½ tsp, with seeds, minced (or use red pepper flakes)

English cucumber(s)

2 medium, halved lengthwise, thinly sliced (4 cups)

uncooked carrot(s)

2 cup(s), julienned

uncooked scallion(s)

1 cup(s), thinly sliced

lemon zest

4 tsp

Instructions

  1. In a stainless-steel or cast-iron skillet, heat sesame seeds over medium heat, stirring constantly, until light golden, 2-3 minutes; set aside.
  2. In a small bowl, combine vinegar, oil, soy sauce, salt, garlic and jalapeño (or red pepper flakes).
  3. In a medium bowl, combine cucumber, carrots, scallions and lemon zest. Pour dressing over vegetables and toss to combine; sprinkle with sesame seeds.
  4. Serving size: 1 c

Notes

For a more decorative salad, use a vegetable peeler to peel long strips down the cucumber, every 1/2-inch, before slicing.

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