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Cucumber Salad

Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Servings: 3
Calories: 36kcal
Author: Vanjo Merano

Ingredients

Instructions

  • 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.

Nutrition

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