Asian Cucumber Salad

Adapted from Prevention magazine
Serves 4

Ingredients
3 tbsp rice wine vinegar
2 tsp dark brown sugar
1 tbsp freshly squeezed lime juice
1 tsp grated fresh ginger
1/4 tsp chili paste or 1/4 tsp red-pepper flakes
1 tbsp toasted sesame oil
1 lg cucumber, peeled and very thinly sliced
1/8 C loosely packed, roughly chopped fresh basil
1/8 C loosely packed, roughly chopped fresh mint

Preparation
1. Put vinegar and sugar in small saucepan and bring to a boil over medium-high heat. Immediately reduce heat to a steady simmer and cook until reduced to about 1 1/2 tablespoons. Pour into serving bowl you’re going to use for salad and let cool about 10 minutes. 2. Stir in lime juice, ginger, chile pepper, and oil. 3. Add cucumber, basil, and mint and toss until well coated. Taste and adjust seasoning with salt and freshly ground black pepper as needed. Serve salad as soon as it’s tossed. You can prepare it ahead, but wait to add dressing until just before serving.

Nutritional Information: CALORIES 52.5 CAL; FAT 3.7 G; SATURATED FAT 0.5 G; CHOLESTEROL 0 MG; SODIUM 4.7 MG; CARBOHYDRATES 4.9 G; TOTAL SUGARS 3.3 G; DIETARY FIBER 1 G; PROTEIN 0.7 G


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