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Crisp & Spicy Cucumber Salad

 Crisp & Spicy Cucumber Salad
Sweet-hot Asian flavors using rice vinegar, sesame oil and cayenne will light up your taste buds! — Alivia Dockery, Parker, Colorado
6 ServingsPrep: 25 min. + marinating

Ingredients

  • 2 small English cucumbers, thinly sliced
  • 2 medium carrots, thinly sliced
  • 1 large sweet red pepper, julienned
  • 1/2 medium red onion, thinly sliced
  • 2 green onions, sliced
  • 1/2 serrano or jalapeno pepper, seeded and thinly sliced, optional
  • MARINADE:
  • 1/3 cup sugar
  • 1/3 cup rice vinegar
  • 1/3 cup water
  • 1 teaspoon each salt, garlic powder and pepper
  • 1 teaspoon sesame oil
  • 1 teaspoon reduced-sodium soy sauce
  • 1 small garlic clove, minced
  • 1/2 teaspoon minced fresh gingerroot
  • 1/4 teaspoon cayenne pepper, optional
  • Optional toppings: minced fresh cilantro, chopped peanuts and additional sliced green onion

Directions

  • In a large bowl, combine the first six ingredients. In a small bowl,
  • mix marinade ingredients, stirring to dissolve sugar. Pour over
  • vegetables; toss to combine. Refrigerate, covered, 30 minutes or
  • overnight.
  • Serve with a slotted spoon. If desired, sprinkle with toppings.

2 of 2

Crisp & Spicy Cucumber Salad (continued)

Directions (continued)

  • Yield: 6 servings.
Nutritional Facts: 3/4 cup (calculated without toppings) equals 96 calories, 1 g fat (trace saturated fat), 0 cholesterol, 51 mg sodium, 22 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 vegetable.