Asian Cucumber Salad
Prep
10m
| Category: | |
| Seasons | |
| Cuisine Type | Asian |
Ingredients
Asian Cucumber Salad
| 3 cups cucumber, peeped, seeded, and sliced |
| 1/4 cup red onion, thinly sliced |
| 1/2 cup red bellpepper, chopped |
Dressing
| 2 Tbs soy sauce |
| 1 Tbs rice vinegar |
| 1 Tbs toasted sesame oil |
| 2 tsp honey |
| 2 Tbs chopped cilantro or green onion |
| 1 Tbs sesame seeds |
| Salt and pepper to taste |
Asian Cucumber Salad Directions
- In a large bowl, add the sliced cucumbers, red onion, and red bell pepper.
- In a smaller separate bowl, combine the soy sauce, rice vinegar, sesame oil, honey, cilantro and sesame seeds.
- Add salt and pepper to desired taste.
- Pour dressing over vegetables and toss to coat.
- Serve immediately or up to 8 hours in refrigerator.
Nutrition facts
Serving size 1/2 cup diet vegetarian gluten free lactose free
Per Serving
| Kcal: | 93 kcal |
| Fibers (g): | 2.2g |
| Sodium (mg): | 456mg |
| Carbs: | 10.4g |
| Sugar (g): | 7g |
| Fat: | 4.9g |
| Saturated fat (g): | 0.7g |
| Proteins: | 2.4g |
