Spicy cucumber salad

Approx. 30 Calories per serving. Recipe makes 3 servings.

This cool, crunchy, spicy salad makes a perfect side dish during the 106 degree weather in Phoenix. I like using Armenian cucumbers because they have the two-toned ridged skin and don't need to be peeled to get the striped look. I prefer to seed them, although it really isn't necessary. I just like the way it looks when they are cut.

Ingredients

• 1 long Armenian cucumber (approx. 3 cups sliced)
• 1 Tbs low sodium soy sauce
• 1 Tbs rice vinegar
• 1/8 Tbs sesame oil
• 1/8 Tbs crushed red peppers, adjust to taste
• 1 tsp sugar

Directions

1. Mix all ingredients except for cucumbers together in a bowl to make the dressing.
2. If using Armenian cucumbers, scrub under water to remove hairs.
3. Cut cucumbers in half lengthwise, and then seed.
4. Slice cucumbers into thin slices (approx. 1 cm thick).
5. Toss cucumbers with the dressing.
6. Chill for at least 10 minutes prior to serving.