MAKES 4½ CUPS / PREP: 15 MINUTES, PLUS 30 MINUTES TO CHILL / TOTAL: 45 MINUTES
Balance out a spicy meal with this cool and refreshing cucumber salad. It serves as a perfect substitute for high-calorie, high-fat creamy coleslaws and salads. This dish will keep for about a week in the refrigerator, so store any leftovers in an airtight container and enjoy this salad throughout the week.
3 medium cucumbers, washed, ends trimmed, and thinly sliced (about 4 cups)
2 scallions, sliced, white and green parts
¼ cup sliced red onion
¼ cup diced red bell pepper
¼ cup rice wine vinegar
2 teaspoons sesame seeds
1 teaspoon honey
½ teaspoon sesame oil
½ teaspoon salt
¼ teaspoon red pepper flakes
1 In a medium bowl, mix together the cucumbers, scallions, red onion, and bell pepper.
2 In a small bowl, whisk together the vinegar, sesame seeds, honey, sesame oil, salt, and red pepper flakes.
3 Pour the dressing over the vegetables, and gently stir until well combined.
4 Cover and chill for at least 30 minutes prior to serving.
Per Serving (½ cup): Calories: 45 Total fat: 1g Sodium: 368mg Total carbs: 8g Sugar: 5g Fiber: 1g Protein: 1g
½ cup serving