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Iron Horse Cucumber Salad

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Submitted by Jazzey

YIELD

6 servings

PREP

20 min

COOK

0 min

READY

30 min

Ingredients

2 2
LARGE LARGE CUCUMBERS
peeled, seeded and diced
1 1
LARGE LARGE ONIONS
peeled, sliced paper thin
1 1
LARGE BUNCH LARGE BUNCH RADISHES
trimmed, sliced in thin rounds
1 1
EACH EACH GREEN BELL PEPPERS
cored, seeded, in thin strips
1 1
SMALL SMALL CILANTRO
bunch, fresh *
¾ 177
CUP ML RICE VINEGAR
1 15
TABLESPOON ML GINGER
fresh, minced
1 1
X X SALT AND BLACK PEPPER
to taste *

Directions

Put cucumbers, onion, radishes and bell pepper in a large bowl; toss well.

If they are not prechilled, cover and refrigerate for 1 hour.

Mince cilantro leaves.

Drizzle rice wine vinegar over vegetables, sprinkle the cilantro and ginger over them, and toss thoroughly to combine.

Season to taste and serve immediately.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 171g (6.0 oz)
Amount per Serving
Calories 32 6% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 6mg 0%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 6%
Sugars g
Protein 2g
Vitamin A 3% Vitamin C 35%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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