Spiky Cucumber Salad

This low-calorie side salad is sure to be a favorite because of its easy preparation and sharp flavors.



by 1  person


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Ingredients
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    1/2  cup 
    rice vinegar
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    1/4  cup 
    olive oil
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    1   tablespoon 
    finely shredded lemon peel
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    2   tablespoons 
    lemon juice
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    1   tablespoon 
    grated fresh ginger
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    1   tablespoon 
    sugar
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    1 1/2  teaspoons 
    coarsely ground black pepper
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    1   teaspoon 
    toasted sesame oil
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    1   teaspoon 
    salt
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    1/4  teaspoon 
    crushed red pepper
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    8   
    medium cucumbers

Directions
1.
In a screw-top jar combine vinegar, olive oil, lemon peel and juice, ginger, sugar, black pepper, sesame oil, salt, and crushed red pepper. Close jar; shake well to combine. Set aside.
2.
Cut cucumbers into bite-sized strips or sticks. Place cucumbers in a very large bowl. Drizzle dressing over cucumbers; toss to combine. Cover and refrigerate for at least 2 hours or up to 12 hours, tossing occasionally. Drain to serve. Makes 24 to 26 servings.
Nutrition information
Per Serving: cal. (kcal) 27, Fat, total (g) 1, chol. (mg) 0, sat. fat (g) 0, carb. (g) 3, Monosaturated fat (g) 1, Polyunsaturated fat (g) 0, fiber (g) 1, sugar (g) 3, pro. (g) 1, vit. A (IU) 194, vit. C (mg) 6, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 12, Cobalamin (Vit. B12) (g) 0, sodium (mg) 51, Potassium (mg) 149, calcium (mg) 20, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
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