5 from 12 votes
The Best Cucumber Salad
The Best Cucumber Salad features thinly sliced English or Persian cucumbers tossed in a simple dressing of rice vinegar, sugar, fresh grated ginger, and salt. Thin red onion slices add mild pungency and color, creating a refreshing and slightly tangy salad. Chilling allows flavors to meld and crispness to develop, making it a pleasant side dish or accompaniment.
Prep Time
20 mins
Total Time
20 mins
Servings:
8
Calories:
21 kcal
Course:
Salad
Cuisine:
Asian-American Fusion
Ingredients
- ¼ cup rice vinegar unseasoned
- 4 teaspoons sugar
- ½ teaspoon ginger finely grated fresh
- ½ teaspoon salt
- 2 medium English seedless cucumbers, or 6-8 medium-size Persian cucumbers
- ¼ red onion sliced thinly, medium
Instructions
- Combine the rice vinegar, sugar, fresh ginger and salt in a medium-size bowl. Stir until sugar is dissolved.
- Sliced cucumbers into ⅛-inch thick slices or use technique above in the post to cut cucumbers into flower-shaped slices.
- Combine the dressing with cucumbers and sliced onions. Stir gently. Refrigerate for at least one hour or longer. Can be made a day in advance. Keeps well in the refrigerator for 3-4 days.
Cup of Yum
Nutrition Information
Calories
21kcal
(1%)
Carbohydrates
5g
(2%)
Protein
0g
(0%)
Fat
0g
(0%)
Saturated Fat
0g
(0%)
Cholesterol
0mg
(0%)
Sodium
147mg
(6%)
Potassium
115mg
(2%)
Fiber
0g
(0%)
Sugar
3g
(6%)
Vitamin A
80IU
(2%)
Vitamin C
2.4mg
(3%)
Calcium
12mg
(1%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 21
% Daily Value*
| Calories | 21kcal | 1% |
| Carbohydrates | 5g | 2% |
| Protein | 0g | 0% |
| Fat | 0g | 0% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 147mg | 6% |
| Potassium | 115mg | 2% |
| Fiber | 0g | 0% |
| Sugar | 3g | 6% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 2.4mg | 3% |
| Calcium | 12mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.