- 2 large seedless cucumbers, sliced thin
- 1 large sweet onion, halved and sliced thin
- 2 teaspoons salt
- 1 large jalapeno pepper, seeded and minced
- 1/4 cup minced carrot
- 1/3 cup rice vinegar
- 1 teaspoon ground ginger
- 5 teaspoons white sugar
- 1/4 teaspoon coarse black pepper
- Use a vegetable peeler to peel stripes in the cucumbers leaving half the skin. Halve the cucumbers lengthwise. Use spoon to remove the seeds from the cucumber halves. Slice the halves thinly.
- Place the cucumber, onion, and 2 teaspoons salt in a bowl with enough water to cover; allow to marinate in refrigerator at least 30 minutes. Drain thoroughly in a colander and transfer to a large bowl; add the jalapeno pepper and carrot to the mixture.
- Stir the rice vinegar, ginger, sugar, and pepper together in a small bowl until the sugar is completely dissolved; pour over the cucumber mixture and stir to evenly coat. Cover with plastic wrap and chill in refrigerator at least 30 minutes.
05/24/2018
recipepes.com
Zippy Cucumber Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
