Asian Cucumber-Zucchini Salad

Add quick crunch and flavor to your meal with this refreshing salad dressed with Asian-inspired rice wine vinaigrette.

Asian Cucumber-Zucchini Salad

BettyCrockerRecipe by BettyCrocker

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15 minutes

15 minutes

5 (1/2-­cup) servings

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Nutrition Info

  • 1/2 Cup
  • 35
  • 1g
    (Saturated Fat 0g)
  • 0mg
  • 470mg
  • 5g
    (Dietary Fiber 1g, Sugars 2g)
  • 2g
  • Percent Daily Value*
  • 6%
  • 10%
  • 2%
  • 4%
  • Carbohydrate Choices
  • 0

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Ingredient Substitutions

    If you don’t have rice vinegar, distilled white vinegar can be used instead. Enjoy this recipe using all cucumber or all zucchini instead of the combination.

  • Serving Suggestion

    This light Asian salad tastes great served with julienne carrots and sliced roast beef.

  • High Altitude (3500-6500 ft):

    No change.

Ingredients

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

Directions

  1. 1Spread 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.
  2. 2Quarter cucumber and zucchini lengthwise; cut into 1/2-inch thick slices.
  3. 3In small bowl, combine soy sauce, vinegar and sugar; mix well. Add cucumbers and zucchini; toss gently until well coated. Sprinkle with sesame seed.

Categories: Course, Salads

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