Spicy Cucumber Salad

By Pierre Franey

Published September 13, 1988

Total Time
15 minutes, plus chill time
Rating
4(42)
Comments
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Ingredients

Yield:4 servings

  • 2 large cucumbers

  • 3 tablespoons soy sauce

  • ¼ teaspoon crushed red pepper

  • 1 teaspoon sesame oil

  • 1 tablespoon white vinegar

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

6 grams carbs; 40 calories; 1 gram polyunsaturated fat; 1 gram fat; 1 gram fiber; 662 milligrams sodium; 2 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Wash cucumbers and pat dry. Pound them lightly all over with a kitchen mallet.

  2. Step 2

    Trim off the ends. Peel and cut cucumbers lengthwise into quarters.

  3. Step 3

    Cut or scrape away seeds.

  4. Step 4

    Cut each cucumber strip into 1 ½-inch lengths. Trim corners of each piece to make them neater. Put pieces in a bowl and add remaining ingredients. Chill and serve.

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4 out of 5
42 user ratings
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