Asian cucumber salad
1 Tbsp, white variety
Seasoned rice wine vinegar
Toasted sesame oil
Low sodium soy sauce
½ tsp, with seeds, minced (or use red pepper flakes)
2 medium, halved lengthwise, thinly sliced (4 cups)
2 cup(s), julienned
1 cup(s), thinly sliced
- In a stainless-steel or cast-iron skillet, heat sesame seeds over medium heat, stirring constantly, until light golden, 2-3 minutes; set aside.
- In a small bowl, combine vinegar, oil, soy sauce, salt, garlic and jalapeño (or red pepper flakes).
- In a medium bowl, combine cucumber, carrots, scallions and lemon zest. Pour dressing over vegetables and toss to combine; sprinkle with sesame seeds.
- Serving size: 1 c