Eberhard Muller's Cucumber and Apple Salad

By Mark Bittman

Published June 24, 1997

Total Time
10 minutes
Rating
4(9)
Comments
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Ingredients

Yield:4 servings

  • 1 English cucumber, washed

  • 2 medium carrots, peeled and julienned or very thinly sliced

  • 1 green apple, washed and julienned or very thinly sliced

  • 1 large or 2 small cloves garlic, minced

  • 1 or 2 jalapenos or other hot peppers, minced, or ½ tablespoon hot pepper flakes, or to taste

  • 1 tablespoon cilantro, minced

  • ½ cup rice vinegar

  • Salt and freshly ground black pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

14 grams carbs; 64 calories; 3 grams fiber; 459 milligrams sodium; 1 gram protein; 8 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

    Cut the cucumber in half. Use a spoon to scoop out the seeds; discard them. Julienne or thinly slice the cucumber, then combine with the carrots, apple, garlic, peppers and cilantro.

  2. Step 2

    Toss with the vinegar, then add salt and pepper.

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4 out of 5
9 user ratings
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