Asian Cucumber Salad
This simple Asian cucumber salad with a vinegar dressing is bursting with bright flavor, but only requires a few ingredients and three easy steps to make!
Servings: 4 servings
- 1 tablespoon low-sodium tamari or soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons honey
- 1/4 cup rice vinegar
- Dash of crushed red pepper
- 1 pound English cucumbers (spiralized or sliced)
- 2 carrots (spiralized or grated)
- 2 medium scallions (thinly sliced)
- 2 teaspoons black sesame seeds
In a large bowl, whisk together the tamari or soy sauce, sesame oil, honey, rice vinegar, and crushed red pepper.
Add the sliced or spiralized cucumbers, spiralized or grated carrots, and sliced scallions.
Mix until the vegetables are well-coated, then garnish with sesame seeds.
This recipe is for 4 servings of Asian cucumber and vegetable salad.
To lower the sodium, reduce the amount of Tamari or soy sauce used. You can also use 2 tablespoons of rice vinegar and 2 tablespoons of water instead of 1/4 cup of rice vinegar.
Leftovers can be stored covered in the refrigerator for up to 3 days. Gently toss the vegetable salad before serving again.
Serving: 1serving | Calories: 98kcal | Carbohydrates: 14g | Protein: 2g | Fat: 3g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 453mg | Potassium: 0mg | Fiber: 2g | Sugar: 12g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg | Net carbs: 12g