Spiky Cucumber Salad

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

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