Cucumber Salad with Rice Vinegar Dressing

recipe
Peanuts add crunchy texture in this cool, refreshing cucumber salad, while dark sesame oil adds depth to the simple rice vinegar dressing.

Yield:

6 servings (serving size: 1/2 cup salad, 1 teaspoon green onions, and 3/4 teaspoon peanuts)

Recipe from

Cooking Light

Nutritional Information

Calories 42
Caloriesfromfat 60 %
Fat 2.8 g
Satfat 0.4 g
Monofat 1.2 g
Polyfat 1 g
Protein 1 g
Carbohydrate 3.7 g
Fiber 0.7 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 199 mg
Calcium 12 mg

Ingredients

3 cups thinly sliced seeded peeled cucumber (about 2 medium)
3 tablespoons rice vinegar
1 teaspoon sugar
2 teaspoons dark sesame oil
1/2 teaspoon salt
2 tablespoons chopped green onions
1 1/2 tablespoons chopped unsalted, dry-roasted peanuts

Preparation

Combine first 5 ingredients in a medium bowl; toss to coat cucumber. Sprinkle with onions and peanuts before serving.

Bruce Weinstein,

Cooking Light

June 2007