Cucumber Sambal

July/August 1994

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Spicy and tangy, this cucumber and onion mixture is a refreshing accompaniment to grilled meats.

Cucumber Sambal

Makes: About 3 cups

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  • 2 medium cucumbers
  • 3/4 cup rice-wine vinegar
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 1 small red onion, slivered
  • 1/2 red bell pepper, cut into thin matchsticks
  • 1 shallot, finely chopped
  • 1/2 teaspoon crushed red pepper


  1. Use a vegetable peeler to pare 4 lengthwise strips from each cucumber. Cut the cucumbers in half lengthwise, scoop out seeds with a small spoon and cut into thin diagonal slices.
  2. Combine vinegar, sugar, salt and water in a medium bowl, stirring until sugar has dissolved. Add cucumbers, onions, bell pepper, shallot and crushed red pepper. Cover with plastic wrap and refrigerate for at least 30 minutes.
  3. Drain vinegar from the vegetables and serve.

Tips & Notes

  • Make Ahead Tip: Prepare through Step 2 and refrigerate for up to 3 hours.


Per tablespoon: 9 calories; 0 g fat (1 g sat, 0 g mono); 0 mg cholesterol; 2 g carbohydrates; 0 g protein; 0 g fiber; 69 mg sodium; 24 mg potassium.

Exchanges: Free Food

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