Asian Cucumber Salad

Spoonful of Plants

Prep Time 10

Total Time 15

Course Appetizer, Salad

Cuisine Asian

Servings

Calories 103 kcal

Equipment

Spiralizer

Ingredients

1 cucumber 1 large (or 2 small) spiralized
⅓ cup carrots shredded
⅓ cup edamame shelled 1
1 scallion chopped
1 teaspoon sesame seeds
2 tablespoon rice vinegar
½ teaspoon soy sauce
¼ teaspoon ginger fresh or ground
1 tablespoon sweet chili sauce
1 teaspoon sesame oil

Instructions

Make the dressing by whisking together the vinegar, soy, chili sauce, ginger and oil in a small bowl and set aside.
In a separate small to medium sized bowl, combine spiralized cucumber with the carrots, edamame, scallions and sesame seeds.
Spoon dressing over salad with and toss to combine, then serve.

Notes

This salad is best served right away. Store any leftovers in the refrigerator to preserve texture for up to 24hrs.

Nutrition

Serving: 1servingCalories: 103kcalCarbohydrates: 12gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 188mgPotassium: 393mgFiber: 3gSugar: 8gVitamin A: 3672IUVitamin C: 8mgCalcium: 55mgIron: 1mg

Keyword Asian, cucumber, salad, summer