CUCUMBER-SESAME SALAD

1 medium or 2 small cucumbers; scrubbed

2 teaspoons salt

2 tablespoons rice vinegar or red wine vinegar

1 tablespoon fresh ginger; minced

2 teaspoons Asian sesame oil

1/2 teaspoon sugar

1/2 teaspoon red pepper flakes

1. Trim ends and cut cucumbers lengthwise into quarters. Scoop out the seeds, cut each quarter lengthwise into 3 or 4 sections, the cut crosswise into 2-inch lengths. Place the cucumber sticks in a colander. Sprinkle with salt and gently mix to ensure all are salted. Set the colander over a bowl to drain for 20 minutes.

2. Rinse the cucumber sticks thoroughly with cold water. Wrap in a clean kitchen towel and gently squeeze dry. Place in a shallow serving dish.

3. In a small bowl, stir together vinegar, ginger, oil, sugar and red pepper flakes. Pour over the cucumbers and toss gently to coat.

* CHEF'S NOTE: Sesame oil is low in saturated fatty acids.

Yields 4 servings / 2 cups

CALORIES: 40; PROTEIN: 1g; FAT: 2g; CARBS: 5g; FIBER: 1g; CHOL: 0mg; SODIUM: 105mg.

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