Ingredients and Weight:
- 2 English cucumbers (1 pound)
- 1/2 cup thinly sliced yellow onion (2 ounces)
- 1/2 cup thinly sliced carrots (2 ounces)
- 1/4 cup chopped fresh cilantro (1/4 ounce)
Sauce:
* 1/4 cup rice vinegar (60ml)
* 1/4 cup granulated sugar (50 grams)
* 2 teaspoons low-sodium soy sauce (10ml)
* 1 teaspoon sesame oil (5ml)
* 1 teaspoon garlic powder (3 grams)
* 1/2 teaspoon ground black pepper (2 grams)
* 1/4 teaspoon red pepper flakes (optional, 1 gram)
Preparation Time:
15 minutes
Cooking Time:
0 minutes (no cooking required)
Difficulty Level:
1 (very easy)
Preparation Method Steps:
- Thinly slice cucumbers: Use a mandoline slicer or sharp knife to thinly slice the cucumbers.
- Slice vegetables: Thinly slice the yellow onion and carrots.
- Chop cilantro: Finely chop the fresh cilantro.
- Make the sauce: In a small bowl, whisk together the rice vinegar, sugar, soy sauce, sesame oil, garlic powder, black pepper, and red pepper flakes (if using).
- Combine ingredients: In a large bowl, combine the sliced cucumbers, yellow onion, carrots, and cilantro. Pour the sauce over the vegetables and toss to coat.
- Refrigerate: Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld.
Nutritional Information:
- Serving size: 1 cup
- Calories: 70
- Total fat: 1 gram
- Saturated fat: 0 grams
- Cholesterol: 0 milligrams
- Sodium: 300 milligrams
- Total carbohydrates: 15 grams
- Dietary fiber: 2 grams
- Sugar: 13 grams
- Protein: 2 grams
Dish Characteristics:
- Crisp and refreshing
- Sweet and tangy
- Slightly spicy (optional)
- Perfect for a light appetizer or side dish
User Comments:
- "This cucumber salad is so easy to make and packed with flavor. I love the combination of the sweet and tangy sauce with the crispy vegetables."
- "I've made this salad many times and it's always a hit at parties. It's so refreshing and light, and it goes well with any type of main course."
- "I love that this salad is so versatile. I've added other vegetables like bell peppers or radishes, and it's always delicious."
Special Precautions and Tips:
- Use fresh, crisp cucumbers for the best results.
- If you don't have a mandoline slicer, you can use a sharp knife to thinly slice the cucumbers.
- Be careful not to overmix the salad, as this can make the cucumbers wilt.
- The salad will keep in the refrigerator for up to 3 days.
