Zippy Cucumber Salad

Zippy Cucumber Salad

32 Reviews 3 Pics
  • Prep

    25 m
  • Ready In

    1 h 25 m
Cheryl
Recipe by  Cheryl

“A spicy, tangy, cold, yummy way to use all those cucumbers you grow! This is an old favorite that will cool you off while heating up your taste buds. Simple to make and it keeps for 3-4 days. I grow cucumbers and one plant can have 10-15 cucumbers a day ripen. This is a great variation of the traditional cucumber salad. Add tomatoes for a different variation. If you use fresh ginger be sure to grate it fine and increase amount to 1 1/2 teaspoons.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

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Directions

  1. 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.
  2. 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.
  3. 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.

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Reviews (32)

Rate This Recipe
Terri's Best Recipes
13

Terri's Best Recipes

I have looked for a cucumber salad that we really liked and now I have found it! The flavors all go together perfectly. What a great summer salad. I followed the recipe exactly and it is super as is. Thank you, Cheryl!

Mandy
11

Mandy

This is a great summer salad. It's perfect for using up those cucumbers you always seem to have too many of, if you've got a garden. The ginger might sound weird, but gives the salad a really unique and delicious taste!

sueb
7

sueb

Colorful and tasty! I used honey in place of the sugar, and next time I will use less!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 21 cal
  • 1%
  • Fat
  • 0.1 g
  • < 1%
  • Carbs
  • 5 g
  • 2%
  • Protein
  • 0.5 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 391 mg
  • 16%

Based on a 2,000 calorie diet

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