Sesame Cucumber Salad

"This salad is great with rice and grilled teriyaki chicken or a peanut noodle dish." -Greta Snyder, Chehalis, WA


5 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 30
Caloriesfromfat 60 %
Fat 2 g
Satfat 0.3 g
Monofat 0.7 g
Polyfat 0.8 g
Protein 0.6 g
Carbohydrate 2.9 g
Fiber 0.5 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 96 mg
Calcium 10 mg


1 3/4 cups (2-inch) julienne-cut English cucumber (about 1 large)
1/4 teaspoon kosher salt
1 cup red bell pepper strips
2 tablespoons rice vinegar
2 teaspoons grated peeled fresh ginger
2 teaspoons dark sesame oil
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper


Place cucumber in a colander; sprinkle with salt. Toss well. Drain for 20 minutes. Combine cucumber and bell pepper in a medium bowl.

Combine vinegar, ginger, and oil, stirring with a whisk. Pour over cucumber mixture; toss gently to coat. Stir in crushed red pepper and black pepper.

Greta Snyder,

Cooking Light

August 2005
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