Cucumber Salad

Cucumber Salad
Cucumber Salad
This recipe can be prepared in 45 minutes or less but may require additional sitting time.<P> This recipe originally accompanied epi:recipeLink="101927"Grilled Chicken Wings with Two Thai Sauces</epi:recipeLink>.<P>You'll need to marinate this salad for at least 2 hours so that the flavors have a chance to develop.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes about 4 cups
Salad Onion Side Marinate Cucumber Carrot Summer Gourmet Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
  • 1/4 cup sugar
  • 1/8 teaspoon cayenne
  • 1 small red onion
  • 1 english cucumber
  • 1 carrot
  • 2/3 cup distilled white vinegar
  • Carbohydrate 37 g(12%)
  • Fat 0 g(0%)
  • Fiber 2 g(9%)
  • Protein 2 g(3%)
  • Saturated Fat 0 g(0%)
  • Sodium 27 mg(1%)
  • Calories 160

Preparation Halve cucumber lengthwise and seed. Thinly slice cucumber and carrot crosswise. Thinly slice onion and transfer to a bowl with cucumber and carrot. In a small saucepan heat vinegar, sugar, and cayenne over moderate heat, stirring until sugar is dissolved. Cool vinegar mixture and pour over vegetables. Marinate salad at least 2 hours and up to 3 days.

Preparation Halve cucumber lengthwise and seed. Thinly slice cucumber and carrot crosswise. Thinly slice onion and transfer to a bowl with cucumber and carrot. In a small saucepan heat vinegar, sugar, and cayenne over moderate heat, stirring until sugar is dissolved. Cool vinegar mixture and pour over vegetables. Marinate salad at least 2 hours and up to 3 days.