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Asian Cucumber Salad

Extra crunchy Asian cucumber salad is lightly pickled and packed with spice for an easy, flavorful veggie side dish.

Prep Time
10 mins
Drain Time
30 mins
Total Time
40 mins
Servings: 4
Calories: 211 kcal
Course: Salad
Cuisine: Chinese

Ingredients

  • 3 large cucumbers, peeled, halved lengthwise, seeded, and cut into ¼-inch slices
  • ¼ cup shredded carrots
  • ½ cup red bell pepper, chopped
  • 1 tablespoon salt
  • ⅓ cup sugar
  • ½ cup rice wine vinegar
  • 2 medium jalapeno peppers, seeded and chopped
  • ¼ cup chopped cilantro
  • ½ cup chopped peanuts

Instructions

    Cup of Yum
  1. Prep cucumbers by peeling, then halving lengthwise. Seed, if desired, and cut into ¼ inch slices.
  2. Toss cucumbers with salt in a colander and leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.
  3. In a medium bowl, whisk sugar and vinegar until the sugar has dissolved.
  4. Add cucumbers, shredded carrot, bell peppers, jalapenos, and cilantro. Toss to combine.
  5. Top with chopped peanuts just before serving.

Notes

  • Store. Leftovers will last in an airtight container in the refrigerator for 3 days. Do not freeze.

Nutrition Information

Serving 1g Calories 211kcal (11%) Carbohydrates 27g (9%) Protein 6g (12%) Fat 10g (15%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g Monounsaturated Fat 4g Sodium 1760mg (73%) Potassium 531mg (15%) Fiber 4g (16%) Sugar 21g (42%) Vitamin A 2225IU (45%) Vitamin C 40mg (44%) Calcium 59mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 211

% Daily Value*

Serving 1g
Calories 211kcal 11%
Carbohydrates 27g 9%
Protein 6g 12%
Fat 10g 15%
Saturated Fat 1g 5%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 4g 20%
Sodium 1760mg 73%
Potassium 531mg 11%
Fiber 4g 16%
Sugar 21g 42%
Vitamin A 2225IU 45%
Vitamin C 40mg 44%
Calcium 59mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.