Crisp & Spicy Cucumber Salad Recipe
Crisp & Spicy Cucumber Salad Recipe photo by Taste of Home
TOTAL TIME: Prep: 25 min. + marinating
MAKES: 6 servings

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

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.

Directions

  1. 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.
  2. Serve with a slotted spoon. If desired, sprinkle with toppings. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Crisp & Spicy Cucumber Salad in Taste of Home June/July 2013

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.

Reviews for Crisp & Spicy Cucumber Salad

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 1, 2014

"Delicious. I served this on individual lettuce leaves. I used Champagne vinegar, and added 2 TBS of sweet chili sauce instead of the soy sauce. I chose chopped peanuts for my topping. Thank you, Alivia, for this tasty recipe."

MY REVIEW
Reviewed Mar. 12, 2014

"Very attractive salad! Cool and crisp taste in spite of the spice! Definitely a keeper."

MY REVIEW
Reviewed Mar. 2, 2014

"Made this for a lunch party and everyone raved about it."

MY REVIEW
Reviewed Aug. 13, 2013

"Very refreshing. Loved the sweet asian inspired dressing. I added some grape tomatoes to it and omitted the onion. Will keep this for next summer's cook outs."

MY REVIEW
Reviewed Jul. 22, 2013

"unique blend of flavors. refreshing and crisp. hint of hotness with cayenne and jalapenos"

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