Ingredients
12
12 servings
- •2 large seedless cucumbers, sliced thin
- •1 large sweet onion, halved and sliced thin
- •2 teaspoons salt
- •1 large jalapeno pepper, seeded and minced
- •¼ cup minced carrot
- •⅓ cup rice vinegar
- •1 teaspoon ground ginger
- •5 teaspoons white sugar
- •¼ teaspoon coarse black pepper
Instructions
- 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.
Nutritional Facts
Per 12 servings
- Calories: 21
- Carbohydrate: 5g
- Fat: 0g
- Fiber: 1g
- Protein: 1g
- Sugar: 3g
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