Asian Cucumber Salad
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
medium |
cucumber -- seeded and thinly sliced |
|
1 |
medium |
tomato -- seeded and diced |
|
1 |
small |
shallot -- minced |
|
1 |
teaspoon |
fresh ginger root -- minced |
|
2 |
tablespoons |
rice wine vinegar |
|
1 |
tablespoon |
low sodium soy sauce |
|
1 |
tablespoon |
brown sugar, packed |
|
1 |
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. |