Zippy Cucumber Salad

Name: Zippy Cucumber Salad
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 12
Cuisine: Global
Ingredients: 59 milliliters minced carrot; 2 larges seedless cucumbers, sliced thin; 1 teaspoon ground ginger; 1 large jalapeno pepper, seeded and minced; 0 teaspoons coarse black pepper; 79 milliliters rice vinegar; 2 teaspoons salt; 1 large sweet onion, halved and sliced thin; 5 teaspoons white sugar

Zippy Cucumber Salad is a gluten free and vegan recipe with 12 servings. This recipe covers 2% of your daily requirements of vitamins and minerals. One portion of this dish contains about 1g of protein, 0g of fat, and a total of 25 calories. It works well as an inexpensive side dish. 34 people found this recipe to be scrumptious and satisfying. A mixture of sugar, cucumbers, jalapeno pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 1 hour and 25 minutes.

Instructions

Use a vegetable peeler to peel stripes in the cucumbers leaving half the skin. Halve the cucumbers lengthwise. Use spoon to remove the seeds from the cucumber halves. Slice the halves thinly.

Ingredients you will need

Cucumber

Vegetable

Seeds

Equipment you will use

Peeler

Place the cucumber, onion, and 2 teaspoons salt in a bowl with enough water to cover; allow to marinate in refrigerator at least 30 minutes.

Ingredients you will need

Cucumber

Onion

Water

Salt

Equipment you will use

Bowl

Drain thoroughly in a colander and transfer to a large bowl; add the jalapeno pepper and carrot to the mixture.

Ingredients you will need

Jalapeno Pepper

Carrot

Equipment you will use

Colander

Bowl

Stir the rice vinegar, ginger, sugar, and pepper together in a small bowl until the sugar is completely dissolved; pour over the cucumber mixture and stir to evenly coat. Cover with plastic wrap and chill in refrigerator at least 30 minutes.

Ingredients you will need

Rice Vinegar