Asian Cucumber Salad

Amount

 Measure

 Ingredient -- Preparation Method

--------

 ------------

 --------------------------------

medium 

cucumber -- seeded and thinly sliced

medium 

tomato -- seeded and diced

small 

shallot -- minced

1

teaspoon 

fresh ginger root -- minced

tablespoons 

rice wine vinegar

tablespoon 

low sodium soy sauce

tablespoon 

brown sugar, packed

teaspoon

sesame oil


Slice the cucumber thinly. Core and seed the tomato and dice. Dice the shallot and mince the ginger root. Add together in a small bowl.
Mix the vinegar and soy sauce with the brown sugar and sesame oil and stir until sugar is dissolved. Pour over the vegetables and marinate in the refrigerator for at least an hour to meld flavors.

Makes 4 servings.


Per Serving:
45 Calories; 1g Fat (24.6% calories from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 156mg Sodium. Exchanges: 1 Vegetable; 0 Fat; 1/2 Other Carbohydrates.

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