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Sesame Cucumber Salad

Yield 5 servings (serving size: 1/2 cup)
"This salad is great with rice and grilled teriyaki chicken or a peanut noodle dish." -Greta Snyder, Chehalis, WA

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.