Photo: Anna Pelzer
Zippy Cucumber Salad
9 ingredients
25 min
12 servings
openrecipes
"A spicy, tangy, cold, yummy way to use all those cucumbers you grow! This is an old favorite that will cool you off while heating up your taste buds. Simple to make and it keeps for 3-4 days. I grow cucumbers and one plant can have 10-15 cucumbers a day ripen. This is a great variation of the traditional cucumber salad. Add tomatoes for a different variation. If you use fresh ginger be sure to grate it fine and increase amount to 1 1/2 teaspoons."
Estimated Nutrition (whole recipe, rough)
153
Calories
3g
Protein
1g
Fat
36g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 large seedless cucumbers, sliced thin
- 1 large sweet onion, halved and sliced thin
- 2 teaspoons salt
- 1 large jalapeno pepper, seeded and minced
- 1/4 cup minced carrot
- 1/3 cup rice vinegar
- 1 teaspoon ground ginger
- 5 teaspoons white sugar
- 1/4 teaspoon coarse black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes