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Cucumber Salad

:  The EatingWell Healthy in a Hurry Cookbook (2006)

Your rating: None Average: 4 (28 votes)

Sliced cucumbers tossed with rice-wine vinegar make for a refreshing and simple summer salad.


READER'S COMMENT:
"It was OK, but I think my mistake was in thinly-slicing the cucumber into 'chips' -- this resulted in too many slices and not enough liquid with which to adequately cover them. "
Cucumber Salad Recipe

4 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 2 cucumbers, peeled, seeded and cut crosswise into 1/4-inch slices
  • 1 tablespoon rice-wine vinegar, or distilled white vinegar
  • 1/4 teaspoon sugar
  • Cayenne pepper, to taste
  • Salt & freshly ground pepper, to taste

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Preparation

  1. Whisk together vinegar, sugar and a pinch of cayenne pepper. Season with salt and pepper. Add cucumbers and toss to coat. Chill until ready to serve.

Nutrition

Per serving: 24 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 145 mg sodium; 222 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable


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Recipe Categories

Style/Theme
Vegan
Quick (total 30 min. or less)
Picnic
Everyday favorites
Vegetarian
Health & Diet Considerations
Healthy weight
Heart healthy
Low sodium
Low saturated fat
Low cholesterol
Low carbohydrate
Low calorie
Diabetes appropriate
Gluten free
Holiday
Memorial Day
Season
Fall
Summer
Spring
Meal/Course
Dinner

Lunch
Preparation/ Technique
No-cook
Servings
4
Ethnic/Regional
American
Total Time
15 minutes or less
Type of Dish
Side dish, vegetable
Salad, side/appetizer
Ease of Preparation
Easy
Publication
The EatingWell Healthy in a Hurry Cookbook (2006)
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