This is actually a recipe I first discovered years ago, and it is still one of my favorites. It combines fresh cucumbers with bright Asian flavors. Use low-sodium soy sauce to cut salt content. This version of the recipe comes from Southern Living magazine.
3/4 cup rice vinegar
1/4 cup water
1 tbsp sugar
1 tbsp minced garlic
1 tbsp lite soy sauce
1 tsp sesame seed oil
1/2 tsp black pepper
2 large cucumbers, peeled and thinly sliced
2 tbsp sesame seeds, toasted
Stir together first 7 ingredients in a large bowl. Add thinly sliced cucumbers, tossing to coat. Cover and chill for at least 1 hour. Add sesame seeds and toss. Serve immediately.
If you have plain sesame seeds, you can toast them in a non-stick skillet over medium-high heat for 3-5 minutes.
1 cup of this salad only has 52 calories!
Try serving this salad with Cashew Chicken, Asian Chicken and Cabbage, or Beef with Ginger.
