Oriental Flavored Cucumber Salad
Yield
4 servingsPrep
20 minCook
?Ready
20 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
english cucumber
|
*
|
| 1 | tablespoon |
rice vinegar
|
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 | tablespoon |
vegetable oil
|
|
| ½ | teaspoon |
sesame oil
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
sugar
|
|
| ¼ | teaspoon |
thai chili paste
hot, chinese |
|
| 1 | small |
garlic cloves
minced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
english cucumber
|
*
|
| 15 | ml |
rice vinegar
|
|
| 15 | ml |
soy sauce, tamari
|
|
| 15 | ml |
vegetable oil
|
|
| 2.5 | ml |
sesame oil
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
sugar
|
|
| 1.3 | ml |
thai chili paste
hot, chinese |
|
| 1 | small |
garlic cloves
minced |
*
|
Directions
Trim ends off cucumber and cut into 1 inch chunks.
Combine rice vinegar with soya sauce, vegetable oil, sesame oil, salt, sugar, hot chili paste and garlic.
Mix dressing with cucumbers and serve at room temperature.
