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Spiky Cucumber Salad

Makes: 24 to 26 servings
Prep 20 mins Chill 2 hrs to 12 hrs
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,
  • cal. (kcal) 27,
  • Fat, total (g) 1,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 3,
  • Monounsaturated fat (g) 1,
  • Polyunsaturated fat (g) 0,
  • fiber (g) 1,
  • sugar (g) 3,
  • pro. (g) 1,
  • vit. A (IU) 194,
  • vit. C (mg) 6,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 12,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 51,
  • Potassium (mg) 149,
  • calcium (mg) 20,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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