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Sesame, Lemon, and Cucumber Salad

posted Jun 5, 2015, 6:23 AM by   [ updated Jun 29, 2015, 10:49 AM ]
Sesame, Lemon, and Cucumber Salad 

Vegan, Trans Fat Free, Cholesterol Free 

Yield: Approximately 5 ½ servings 

This refreshing salad is a perfect side dish for a summer meal and pairs well with Asian food and sushi. 

3 medium cucumbers, peeled, seeded, sliced
¼ cup rice vinegar
1 tablespoon fresh lemon juice
2 tablespoons toasted sesame oil
1/8 teaspoon dried red pepper flakes (or more, to taste)
1 tablespoon sesame seeds, toasted

1. Toast the sesame seeds in a small dry skillet over medium heat until they are fragrant and begin to brown. 
2. Thinly slice the cucumbers, leaving the skin on for extra micronutrients and fiber. Drain any excess water or seeds that may accumulate during the slicing process. 
3. In a separate, small bowl, combine rice vinegar, lemon juice, toasted sesame oil, and red pepper flakes to make a dressing. 
4. Toss cucumber slices with dressing. Serve immediately or chill until ready to serve. 

Nutrition Facts (per 1 serving)
60 calories, 6g fat, 1g saturated fat, 0mg cholesterol, 0mg sodium, 4g carbohydrates, 1g fiber, 1g sugar, 1g protein, 2% DV of Vitamin A, 6% DV of Vitamin C, 2% DV of Calcium, 2% DV of Iron