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Spiky Cucumber Salad
Ingredients
-
1/2
cup rice vinegar
-
1/4
cup olive oil
-
1
tablespoon finely shredded lemon peel
-
2
tablespoons lemon juice
-
1
tablespoon grated fresh ginger
-
1
tablespoon sugar
-
1 1/2
teaspoons coarsely ground black pepper
-
1
teaspoon toasted sesame oil
-
1
teaspoon salt
-
1/4
teaspoon crushed red pepper
-
8
medium cucumbers
Directions
1. In a screw-top jar combine vinegar, olive oil, lemon peel and juice, ginger, sugar, black pepper, sesame oil, salt, and crushed red pepper. Close jar; shake well to combine. Set aside.
2. Cut cucumbers into bite-sized strips or sticks. Place cucumbers in a very large bowl. Drizzle dressing over cucumbers; toss to combine. Cover and refrigerate for at least 2 hours or up to 12 hours, tossing occasionally. Drain to serve. Makes 24 to 26 servings.
Nutrition Facts
(Spiky Cucumber Salad)
- Servings Per Recipe 24,
- Calories 27,
- Protein (gm) 1,
- Carbohydrate (gm) 3,
- Fat, total (gm) 1,
- Monosaturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 3,
- Vitamin A (IU) 194,
- Vitamin C (mg) 6,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 12,
- Sodium (mg) 51,
- Potassium (mg) 149,
- Calcium (DV %) 20,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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