Asian Cucumber Salad
3
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 8 • Difficulty: Easy
Here's a unique, beautiful salad that's a nice twist on your traditional lettuce and tomato. It takes just 20 minutes to make and is definitely a party-worthy appetizer or side to a grilled meat entrée. You'll love the savory, crunchy, colorful combination of sesame seeds, rice-wine vinegar, sesame oil, soy sauce, jalapeños, cucumbers, carrots, and scallions. If you can't find English cukes, you can use regular or Kirby cucumbers in this recipe, but keep in mind that you’ll have to peel and seed them. For a more decorative salad, use a vegetable peeler to peel long strips down the cucumber, every 1/2-inch, before slicing.
Ingredients
Sesame seeds
1 Tbsp
Seasoned rice vinegar
0.25 cup(s)
Toasted sesame oil
2 Tbsp
Low sodium soy sauce
2 Tbsp
Table salt
0.5 tsp
Jarred minced garlic
1 tsp
Jalapeño pepper(s)
0.5 tsp
English cucumber(s)
2 medium
Carrots
2 cup(s)
Uncooked scallion(s)
1 cup(s)
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
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