Asian Cucumber Salad
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Asian Cucumber Salad
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Extra crunchy Asian cucumber salad is lightly pickled and packed with spice for an easy, flavorful veggie side dish.
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Ingredients
- 3 cucumbers peeled, halved lengthwise, seeded, and cut into ¼-inch slices, large
- ¼ cup carrot shredded
- ½ cup red bell pepper chopped
- 1 tablespoon salt
- ⅓ cup sugar
- ½ cup rice wine vinegar
- 2 jalapeno pepper seeded and chopped, medium
- ¼ cup cilantro chopped
- ½ cup peanut chopped
Instructions
- Prep cucumbers by peeling, then halving lengthwise. Seed, if desired, and cut into ¼ inch slices.
- 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.
- In a medium bowl, whisk sugar and vinegar until the sugar has dissolved.
- Add cucumbers, shredded carrot, bell peppers, jalapenos, and cilantro. Toss to combine.
- Top with chopped peanuts just before serving.
Equipments used:
Notes
- Store. Leftovers will last in an airtight container in the refrigerator for 3 days. Do not freeze.
Nutrition Information
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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%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 211 kcal
% 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.
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