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Asian Onion Cucumber Salad

 Asian Onion Cucumber Salad
"We eat lots of cucumbers at our house," details Phy Breese of Lumberton, North Carolina. "My family loves anything Asian. I experimented with this recipe until we were happy with it."
2 ServingsPrep/Total Time: 5 min.


  • 2 tablespoons white wine vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons olive oil
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon sugar
  • 1/8 teaspoon ground ginger
  • 1 medium cucumber, thinly sliced
  • 2 red onion slices, quartered


  • In a small bowl, whisk the vinegar, soy sauce, oil, parsley, sugar
  • and ginger. In a serving bowl, combine cucumber and onion. Add
  • dressing and toss gently to coat. Refrigerate until serving. Yield:
  • 2 servings.
Nutritional Facts: One serving (1-1/4 cups) equals 85 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 307 mg sodium, 9 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.