Asian Inspired, Sesame-Miso Cucumber Salad

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).