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Asian Cucumber-Zucchini Salad

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By Betty Crocker Kitchens
Updated May 13, 2010
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Add quick crunch and flavor to your meal with this refreshing salad dressed with Asian-inspired rice wine vinaigrette.

Asian Cucumber-Zucchini Salad

  • Prep Time 15 min
  • Total 0 min
  • Servings 5
  • Ingredients 6
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Ingredients

  • 1 tablespoon sesame seed
  • 1 medium seedless cucumber
  • 1 medium zucchini
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon sugar

Instructions

  • Step 
    1
    Spread sesame seed in 8-inch skillet; cook and stir over medium-low heat for about 5 minutes or until golden brown, stirring constantly. Remove seed from skillet; set aside.
  • Step 
    2
    Quarter cucumber and zucchini lengthwise; cut into 1/2-inch thick slices.
  • Step 
    3
    In small bowl, combine soy sauce, vinegar and sugar; mix well. Add cucumbers and zucchini; toss gently until well coated. Sprinkle with sesame seed.

Nutrition

35 Calories
1g Total Fat
2g Protein
5g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1/2 Cup
Calories
35
Calories from Fat
10
Total Fat
1g
2%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
470mg
20%
Total Carbohydrate
5g
2%
Dietary Fiber
1g
4%
Sugars
2g
Protein
2g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
10%
10%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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