Cucumber Salad with Rice Vinegar Dressing

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

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Nutritional Information

Amount per serving
  • Calories: 42
  • Calories from fat: 60%
  • Fat: 2.8g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 1g
  • Protein: 1g
  • Carbohydrate: 3.7g
  • Fiber: 0.7g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 199mg
  • Calcium: 12mg

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

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