The Best Cucumber Salad
This Best Cucumber Salad has an Asian inspiration with a super simple ingredient list of rice vinegar, fresh ginger sugar and a pinch of salt. The flower-cut cucumbers will add a fun, fancy look to the salad!
Servings: 8
Calories: 21kcal
Ingredients
- ¼ cup unseasoned rice vinegar
- 4 teaspoons sugar
- ½ teaspoon finely grated fresh ginger
- ½ teaspoon salt
- 2 medium English seedless cucumbers, or 6-8 medium-size Persian cucumbers
- ¼ medium red onion sliced thinly
Instructions
- Combine the rice vinegar, sugar, fresh ginger and salt in a medium-size bowl. Stir until sugar is dissolved.
- Sliced cucumbers into ⅛-inch thick slices or use technique above in the post to cut cucumbers into flower-shaped slices.
- Combine the dressing with cucumbers and sliced onions. Stir gently. Refrigerate for at least one hour or longer. Can be made a day in advance. Keeps well in the refrigerator for 3-4 days.
Nutrition
Calories: 21kcal | Carbohydrates: 5g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 147mg | Potassium: 115mg | Fiber: 0g | Sugar: 3g | Vitamin A: 80IU | Vitamin C: 2.4mg | Calcium: 12mg | Iron: 0.2mg
