Fresh cucumbers are tossed with green peppers, onions and a rice vinegar marinade in this crisp salad recipe.
Have a bumper crop of cucumbers from the farmer's market or your own garden? This cucumber salad recipe is a great way to use them. It's light, tasty and loaded with vitamin C.
Crisp and refreshing, this recipe for cucumber salad is a welcome addition to just about any meal. It travels well, making it an ideal take-along salad for picnics and pot-luck gatherings. And it is the perfect complement to everything from shrimp quesadillas to citrus baked tilapia.
Rice vinegar lends a sweet and sour taste to the marinade in this cucumber salad recipe. It has an Asian flavor. You can find rice vinegar in the Asian foods section of your local grocery store. Or feel free to substitute apple cider vinegar or even white vinegar, if that is all you have on hand. If you like spicy food, try adding a dash or two of hot sauce to this cucumber salad recipe. It works surprisingly well.
This cucumber salad is a good make-ahead recipe, too. Just put it in an air-tight container in the fridge. It can last up to three days. You can even freeze it. Just be sure to thaw it completely in the refrigerator overnight before serving.
With absolutely no fat and no cholesterol, this cucumber salad is a perfect heart-healthy side dish to complement heavier main courses. Serve this salad with eggplant parmesan for a balanced vegetarian meal or as a light accompaniment to Italian chicken saltimbocca or baked macaroni and cheese souffle.
If you like this cucumber salad, try these healthy salad recipes, too: bok choy salad, Caprese salad, broccoli slaw, carrot raisin salad, and Fuji apple walnut chicken salad.
Cucumber Salad Recipe
- 1/3 cup granulated white sugar
- 1/3 cup rice vinegar
- 1 tsp. kosher salt
- 2 cups peeled and sliced cucumbers
- 1 medium green pepper, diced
- 1 small yellow onion, diced
In a large mixing bowl, whisk together the sugar, rice vinegar and kosher salt. Add the cucumbers, diced green pepper and yellow onion, and toss to coat well. Transfer the salad to a container with a top and refrigerate several hours to allow the flavors to meld. Serve cold or at room temperature.
Makes 6 to 8 servings.
Per serving (based on 6): 59 calories, 0 g fat (0 g saturated fat), 0 mg cholesterol, 14 g carbohydrate, 1 g fiber, 1 g protein, 2% vitamin A, 30% vitamin C, 1% calcium, 1% iron
