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Details

• Servings: 10
• Serving Size: 1 cup

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Ingredients

• 2 small yellow squash, cut into 1/8-inch slices
• 1 large banana pepper, seeded and sliced thin
• 1 large garlic clove, minced
• 2 Tbsp sesame oil
• 4 large cucumbers, peeled and sliced thin
• 1 cup canned sliced water chestnuts, drained
• 1 Tbsp minced ginger
• 4 scallions, chopped
• 2 Tbsp low-sodium soy sauce (gluten free if needed)
• 1 tsp sesame seeds

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Preparation

1. In a skillet, combine squash, pepper, garlic and 1 tablespoon sesame oil and sauté over high heat for 5 minutes, or until pepper softens. Drain off any liquid and allow to cool.
2. In a large bowl, add cucumber, water chestnuts, ginger, scallions, remaining sesame oil, soy sauce, sesame seeds and the cooled pepper and squash mixture. Toss to coat cucumbers. Let stand for 10 minutes before serving.

Nutrition Facts

Calories	77
Total Fat	4g
Sat Fat	1g
Sodium	160mg
Total Carbs	10g
Fibers	2g
Proteins	2g