Cucumber Asian Greens – a delicious recipe with sesame seeds, cucumbers, mixed salad greens, Asian dressing, enoki mushrooms. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Place a small skillet over medium-high heat until hot; add sesame seeds, and cook, stirring constantly, 3 minutes or until toasted. Set aside.
2
Cut ends from cucumbers. Peel cucumbers with a stripper, leaving alternating strips of green and white. Cut each cucumber into 1 1/2-inch, 2-inch, and 3-inch pieces. Cut 1 end of each piece diagonally. Hollow out cucumbers with a sharp knife or melon baller, leaving 1/4-inch-thick shells.
3
Toss mixed salad greens with Asian dressing. Arrange various-size cucumber pieces vertically among salad greens on 4 individual plates. Fill cucumber shells with greens. Sprinkle with sesame seeds, and insert enoki mushrooms.
4
Note: For Asian dressing we used S&W Vintage Lites Oriental Rice Wine Vinegar Dressing.
212
kcal
Calories
8
g
Fat
22
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1/4 cup sesame seeds, 4 large cucumbers, 4 cups mixed salad greens, 1/2 cup Asian dressing, and more.
Yes, Cucumber Asian Greens falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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