Cucumber Salad
Prep Time15 minutes mins
Cook Time5 minutes mins
Total Time20 minutes mins
Servings: 3
Calories: 36kcal
Author: Vanjo Merano
Wash the cucumber and pat dry.
Thinly slice the cucumber crosswise. I prefer to use a vegetable peeler for this step so that I can get the thinnest slice possible. You may also use a knife if you prefer thicker slices. I did not peel the skin off but you may do so if preferred.
Combine salt, ground black pepper, sugar, ginger, and vinegar then mix well. (You may also include the cucumber right away then mix everything together as shown in the photo)
Put-in the sliced cucumber and onion. Refrigerate for 2 hours.
Serve. Share and Enjoy.
Serving: 3g | Calories: 36kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 778mg | Potassium: 80mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 1mg