Asian-Inspired Cucumber Ribbon Salad
Add a refreshing, hydration-packed crunch to your summer menu with a salad that’s ready fast. Crisp cucumber ribbons and thin bell peppers meld beautifully in a sweet and savory soy-sesame dressing scattered with sesame seeds.
4 Serving(s)
Ingredients
- 2 large cucumbers
- 2 tbsp. Schnucks less-sodium soy sauce
- 1 tbsp. rice vinegar
- 1 tbsp. sesame oil
- 1 tsp. minced garlic
- 1 tsp. Schnucks sugar
- 1/4 tsp. crushed red pepper
- 2 bell peppers, any color, thinly sliced
- 2 tbsp. sliced green onion
- 1 tbsp. sesame seeds
Instructions
- Using a vegetable peeler, shave cucumbers into long ribbons, rotating as you go until you reach the seeded center.
- In a large bowl, whisk together soy sauce, rice vinegar, sesame oil, garlic, sugar and crushed red pepper until sugar dissolves and dressing is smooth.
- Add cucumber ribbons and bell pepper slices, then gently toss to coat. Let stand 5–10 minutes to lightly soften and allow flavors to meld. Scatter with green onion and sesame seeds just before serving.
Pro tip: Don't toss the cucumber core. Chop it and add to smoothies, blend into chilled soups or drop into water for a refreshing infused drink.
Nutrition Facts
87 Calories Per ServingFat: 5gSaturated Fat: 1gCholesterol: 0mgSodium: 251mgCarbohydrates: 9gFiber: 2gSugars: 2gProtein: 1gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe