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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Spiky Cucumber Salad
Makes: 24
to 26
servings
Prep
20 mins
Chill
2 hrs
to 12 hrs
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,
- Monosaturated 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 (µg) 12,
- Cobalamin (Vit. B12) (µg) 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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