A cooked salad that combines Asian cucumuber with familiar zucchini.
Asian Cucumber and Zucchini Salad
- 1 tablespoon sesame seed
- 1 medium seedless cucumber
- 1 medium zucchini
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon sugar
Spread sesame seed in 8-inch skillet; cook and stir over medium-low heat for about 5 minutes or until golden brown, stirring constantly. Remove seed from skillet; set aside. Quarter cucumber and zucchini lengthwise; cut into ½-inch thick slices. In small bowl, combine soy sauce, vinegar and sugar; mix well. Add cucumbers and zucchini; toss gently until well coated. Sprinkle with sesame seed.