Asian Cucumber Salad
Extra crunchy Asian cucumber salad is lightly pickled and packed with spice for an easy, flavorful veggie side dish.
Servings: 4
Equipment
Ingredients
- 3 large cucumbers, peeled, halved lengthwise, seeded, and cut into ¼-inch slices
- ¼ cup shredded carrots
- ½ cup red bell pepper, chopped
- 1 tablespoon salt
- ⅓ cup sugar
- ½ cup rice wine vinegar
- 2 medium jalapeno peppers, seeded and chopped
- ¼ cup chopped cilantro
- ½ cup chopped peanuts
Instructions
- Prep cucumbers by peeling, then halving lengthwise. Seed, if desired, and cut into ¼ inch slices.
- Toss cucumbers with salt in a colander and leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.
- In a medium bowl, whisk sugar and vinegar until the sugar has dissolved.
- Add cucumbers, shredded carrot, bell peppers, jalapenos, and cilantro. Toss to combine.
- Top with chopped peanuts just before serving.
Notes
Store. Leftovers will last in an airtight container in the refrigerator for 3 days. Do not freeze.
Nutrition
Serving: 1g | Calories: 211kcal | Carbohydrates: 27g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 1760mg | Potassium: 531mg | Fiber: 4g | Sugar: 21g | Vitamin A: 2225IU | Vitamin C: 40mg | Calcium: 59mg | Iron: 1mg