Asian Cucumber Salad
Mark Boughton Photography / styling by Teresa Blackburn
- Yield: 1 1/2 cups
- Prep: 10 mins
- Cook: 0 mins
This refreshing salad is great alongside spicy foods and smoked, grilled meats.
Ingredients
- 1-- (about 9-inch) cucumber, peeled and thinly sliced
- 3-- green onions, thinly sliced
- 1 1/2tablespoons sugar
- 1/4teaspoon coarse salt
- 3tablespoons rice vinegar
Instructions
- Combine cucumber and green onions in a medium bowl. Add sugar, salt and vinegar and mix gently with a large spoon. Cover and refrigerate overnight.
Recipe by Jean Kressy.
Nutritional Info *per serving
- Calories 20
- Glycemic Load 2.14
- Fat 0g
- Saturated Fat 0
- Polyunsaturated Fat 0
- Monounsaturated Fat 0
- Cholesterol 0
- Sodium 100mg
- Potassium 60mg
- Carbohydrate 4g
- Fiber 0
- Sugars 4g
- Protein 0
- Trans Fat 0
- Vitamin A 2%
- Vitamin C 4%
- Calcium 0
- Iron 2%
