Asian Cucumber Salad
This simple Asian cucumber salad with a vinegar dressing is bursting with bright flavor, but only requires a few ingredients and three easy steps to make!
Ingredients
DRESSING
- 1 tablespoon low-sodium tamari , (or soy sauce)
- 2 teaspoons sesame oil
- 2 teaspoons honey
- ¼ cup rice vinegar
- Dash of crushed red pepper
SALAD
- 1 pound English cucumbers, (spiralized or sliced)
- 2 carrots, (spiralized or grated)
- 2 medium scallions, (thinly sliced)
- 2 teaspoons black sesame seeds
Instructions
- In a large bowl, whisk together the tamari or soy sauce, sesame oil, honey, rice vinegar, and crushed red pepper.1 tablespoon low-sodium tamari, 2 teaspoons sesame oil, 2 teaspoons honey, ¼ cup rice vinegar, Dash of crushed red pepper
- Add the sliced or spiralized cucumbers, spiralized or grated carrots, and sliced scallions.1 pound English cucumbers, 2 carrots, 2 medium scallions
- Mix until the vegetables are well-coated, then garnish with sesame seeds.2 teaspoons black sesame seeds
Notes
This recipe is for 4 servings of Asian cucumber and vegetable salad.
To lower the sodium, reduce the amount of Tamari or soy sauce used. You can also use 2 tablespoons of rice vinegar and 2 tablespoons of water instead of 1/4 cup of rice vinegar.
Leftovers can be stored covered in the refrigerator for up to 3 days. Gently toss the vegetable salad before serving again.
Nutrition Info Per Serving
Nutrition Facts
Asian Cucumber Salad
Amount per Serving
Calories
76
% Daily Value*
Fat
2.7
g
4
%
Saturated Fat
0.4
g
2
%
Trans Fat
0
g
Polyunsaturated Fat
1.1
g
Monounsaturated Fat
0.9
g
Cholesterol
12.7
mg
4
%
Sodium
158.4
mg
7
%
Potassium
353.3
mg
10
%
Carbohydrates
12.7
g
4
%
Fiber
2.3
g
9
%
Sugar
6.8
g
8
%
Protein
1.9
g
4
%
Net carbs
10.4
g
* Percent Daily Values are based on a 2000 calorie diet.