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Asian Cucumber SaladCucumber Salad

Jami Nolen

August 29, 2010



  • 3 cups thinly sliced seeded peeled cucumber
    (about 2 medium)
  • 3 tablespoons rice vinegar
  • 1 teaspoon sugar
  • 2 teaspoons dark sesame oil
  • 1/2 teaspoon salt
  • 2 tablespoons chopped green onions
  • 1½ tablespoons chopped unsalted, dry-roasted peanuts



Combine first 5 ingredients in a medium bowl; toss to coat cucumber. Sprinkle with onions and peanuts before serving.


Nutrition Information

Calories: 42 (60% from fat)
Fat: 2.8 g (sat 0.4 g, mono 1.2 g, poly 1 g)
Protein: 1 g
Carbohydrate: 3.7 g
Fiber: 0.7 g
Cholesterol: 0.0 mg
Iron: 0.3 mg
Sodium: 199 mg
Calcium: 12 mg


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