Sesame-Ginger Cucumber Salad

Lunch

I love the marinated sides and salads that come with meals at Japanese restaurants and wanted to try some at home. After some research, I came up with this cool and crisp salad with a little Asian zing. We love it with meat hot off the grill!

Average Rating: 5

TOTAL TIME: Prep: 15 min.
YIELD: 6 servings.

Ingredients

2 tablespoons rice vinegar
4 teaspoons soy sauce
1 tablespoon olive oil
2 teaspoons minced fresh gingerroot
2 teaspoons sesame oil
1 teaspoon honey
1/4 teaspoon Sriracha chili sauce
2 English cucumbers
1 teaspoon sesame seeds, toasted
Thinly sliced green onions

Instructions

1. For dressing, mix first seven ingredients. Trim ends and cut cucumbers crosswise into 3-in. sections. Cut sections into julienne strips.
2. To serve, toss cucumbers with sesame seeds and dressing. Sprinkle with green onions.

Nutrition Facts

3/4 cup: 64 calories, 4g fat (1g saturated fat), 0 cholesterol, 293mg sodium, 7g carbohydrate (4g sugars, 1g fiber), 1g protein.
Diabetic Exchanges:
1 vegetable, 1 fat.