Spicy Cucumber and Red Onion Salad
- Yield: 6 to 8 servings
- Prep: 10 mins
- Cook: 0 mins
Ingredients
- 2 English (hothouse) cucumbers, peeled, halved lengthwise, seeded and cut into 1/4-inch-thick diagonal slices
- 2teaspoons kosher salt
- 1cup rice vinegar
- 1/3cup sugar
- 1 red onion, sliced into thin wedges
- 1 to 2 Thai chiles, stemmed, halved lengthwise, seeded and thinly sliced crosswise
Instructions
- In a large sieve set over a bowl, toss cucumber with salt and drain for 1 hour.
- Meanwhile, in another bowl, whisk together rice vinegar and sugar until sugar is dissolved. Transfer to a gallon-size zip-top plastic bag. Add drained cucumbers, onion and chiles. Squeezing out air, seal bag; shake to coat pieces evenly. Let stand at room temperature for 1 hour before serving or refrigerate for up to 1 week.
Reprinted with permission from Corinne Trang’s The Asian Grill (Chronicle Books, 2006).
Nutritional Info *per serving
- Glycemic Load 7.61
- Calories 80
- Fat 0g
- Saturated Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 0mg
- Sodium 620mg
- Potassium 150mg
- Carbohydrate 20g
- Fiber 1g
- Sugars 14g
- Protein 1g
- Trans Fat 0g
- Vitamin A 2%
- Vitamin C 35%
- Calcium 2%
- Iron 4%
