Heart Healthy Asian Cucumber Salad Recipe

                   
A cool, tangy cucumber salad with Japanese-inspired flavors makes the perfect side dish. Garlic, sesame oil, and scallions give every bite of this easy appetizer recipe a unique and delicious edge.
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Ingredients
Recipe yields 10 servings
2 small yellow squash, cut into 1/8-inch slices
1 large banana pepper, seeded and sliced thin
1 large garlic clove, minced
2 Tbsp sesame oil
4 large cucumbers, peeled and sliced thin
1 cup canned sliced water chestnuts, drained
1 Tbsp minced ginger
4 scallions, chopped
2 Tbsp low-sodium soy sauce (gluten free if needed)
1 tsp sesame seeds
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Directions
Step 1

In a skillet, combine squash, pepper, garlic and 1 tablespoon sesame oil and sauté over high heat for 5 minutes, or until pepper softens. Drain off any liquid and allow to cool.

Step 2

In a large bowl, add cucumber, water chestnuts, ginger, scallions, remaining sesame oil, soy sauce, sesame seeds and the cooled pepper and squash mixture. Toss to coat cucumbers. Let stand for 10 minutes before serving.

Time: 30 minutes
Servings: 10
Calories: 77
Make this for: Gluten Free
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Nutrition facts
Serving Size: 1 cup
Per serving:
calories:77
total fat:4g
sat fat:1g
cholesterol:0mg
sodium:160mg
total carb:10g
fibers:2g
proteins:2g

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Heart Healthy Asian Cucumber Salad Recipe

Ingredients
Recipe yields 10 servings
2 small yellow squash, cut into 1/8-inch slices
1 large banana pepper, seeded and sliced thin
1 large garlic clove, minced
2 Tbsp sesame oil
4 large cucumbers, peeled and sliced thin
1 cup canned sliced water chestnuts, drained
1 Tbsp minced ginger
4 scallions, chopped
2 Tbsp low-sodium soy sauce (gluten free if needed)
1 tsp sesame seeds
Directions
Step 1

In a skillet, combine squash, pepper, garlic and 1 tablespoon sesame oil and sauté over high heat for 5 minutes, or until pepper softens. Drain off any liquid and allow to cool.

Step 2

In a large bowl, add cucumber, water chestnuts, ginger, scallions, remaining sesame oil, soy sauce, sesame seeds and the cooled pepper and squash mixture. Toss to coat cucumbers. Let stand for 10 minutes before serving.

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