Sesame Cucumber Salad

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

Yield: 5 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 30
  • Calories from fat: 60%
  • Fat: 2g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.8g
  • Protein: 0.6g
  • Carbohydrate: 2.9g
  • Fiber: 0.5g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 96mg
  • Calcium: 10mg

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

Preparation

  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.
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