Vietnamese cucumber salad
Explore the refreshing flavors of Vietnamese cucumber salad. A zesty blend of cucumbers, herbs, and spices will tantalize your taste buds. Perfect for a light and flavorful meal.
Ingredients:
- 2 teaspoons minced ginger
- 2 garlic cloves, minced
- 1 jalapeño pepper (or a hotter pepper), seeded and thinly sliced
- 1/8 teaspoon sugar
- 1/2 teaspoon salt
- 1 cup natural rice vinegar (not seasoned)
- 2 long English cucumbers (about 6 cups sliced)
- 1 cup thinly sliced red onion
Instructions:
- Combine all the components, excluding the cucumbers and onion, in a spacious bowl. Stir vigorously until the salt and sugar are completely dissolved.
- In case the cucumber peel is resistant, peel it off. Halve them vertically and scoop out the seeds. Slice them diagonally. Incorporate the cucumbers and red onion into the mixture and blend well. Pour sufficient water to cover the cucumbers and refrigerate the bowl for 30 minutes to 1 hour.
- In preparation for serving, discard the excess liquid, which could be saved for other salads.
Summary:
- Calories: 197 kcal
- Fat: 1 g
- Protein: 6 g
- Carbs: 37 g
- Potassium: 1133 mg
- Magnesium: 97 mg