Cucumber Salad

The EatingWell Healthy in a Hurry Cookbook (2006)

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

"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

Makes: 4 servings

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  • 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


  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.


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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