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Asian Inspired, Sesame-Miso Cucumber Salad

Bowl of cucumbers

Refreshing, tangy and good for your waistline, this salad is the perfect way to kick off summer. The dish is made with miso, a thick soybean paste that has a salty, slightly sweet flavor, along with sesame seeds, which are high in protein and omega 6 fatty acids. You can find miso in the refrigerated section of your supermarket.

And the best part? It only takes 20 minutes to prepare from start to finish. 

Ingredients

  • 1 1/2 tablespoons sesame seeds, toasted
  • 2 tablespoons white miso (soybean paste) or low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon hot water
  • 1 teaspoon crushed red pepper
  • 2 teaspoons dark sesame oil
  • 4 cups thinly sliced seeded cucumber

Preparation

  1. Combine the first 7 ingredients in a large bowl, stirring with a whisk.
  2. Add cucumber; toss to coat.

Nutritional information

Amount per serving:

  • Calories: 60
  • Fat: 2.7 g
  • Saturated fat: 0.2 g
  • Monounsaturated fat: 0.6 g
  • Polyunsaturated fat: 0.7 g
  • Protein: 1.9 g
  • Carbohydrate: 7.2 g
  • Fiber: 1.6 g
  • Cholesterol: 0.0 mg
  • Iron: 3.8 mg
  • Sodium: 182 mg
  • Calcium: 12 mg

This recipe is courtesy of Maureen Callahan, Cooking Light (May 2011).

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