Asian-Inspired Cucumber Salad
photo by Andi Longmeadow Farm
- Ready In:
- 10mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 2 cucumbers, peeled, seeded and cut crosswise into 1/4-inch slices
- 1 tablespoon rice wine vinegar or 1 tablespoon distilled white vinegar
- 1⁄4 teaspoon sugar
- cayenne pepper, to taste
- salt & freshly ground black pepper, to taste
directions
- Whisk together vinegar, sugar and a pinch of cayenne pepper. Season with salt and pepper.
- Add cucumbers and toss to coat.
- Chill until ready to serve.
- Dietary Exchanges: 1 vegetable (1/2 Carbohydrate Serving).
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Reviews
-
This is good. I enjoyed it more than expected! I used English cucumbers so I didn't bother to seed them. I used regular white vinegar because of religious reasons and honey rather than the sugar to be more healthy! For the salt I used sea salt. I may make this again the same way!! Thanks, FloridaNative. Made for ZWT6, Asian region, for my team, The Ya Ya Cookerhood.
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RECIPE SUBMITTED BY
kitty.rock
Orlando, Florida