Asian Cucumber and Zucchini Salad

A cooked salad that combines Asian cucumuber with familiar zucchini.


  • 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.


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