Originally Posted by Tai
I love cukes! Robin, would you share with me how you make your cucumber salad? Thank you.
Oh gosh. It's sooo easy.
I peel and slice (I use a grater/slicer combination - thing-y I use the slicer portion) and place in a container. I then add some white vinegar, about 1/3 of the way up and Splenda to taste. A couple of teaspoons full.
And here's a few more recipes that I really like:
Spago Cucumber Salad
2 cups thinly sliced Japanese cucumbers*
1 teaspoon salt
1 tablespoon sugar or sugar substitute (Splenda)
1 tablespoon soy sauce
1/4 cup rice wine vinegar
1 teaspoon sesame oil or less
2 teaspoons sesame seeds
* English cucumbers may be substituted. The English cucumbers need to be peeled, cut lengthwise, seeded, and sliced into thin half moons. Kirbys are fine too as well as Persian cucumbers
In a large bowl, combine cucumbers and salt; mix well. Add sugar, soy sauce, rice wine vinegar, and sesame oil; mix well. Sprinkle with sesame seed and mix. Let marinate for 20 minutes before serving.
Recipe Makes 4 servings
Per Serving - 2.5 Fat Grams, 43.5 calories, .
Cucumber, Mango and Red Onion Salad
This recipe serves: 4
Preparation time : 15 minutes
1 medium cucumber, peeled and thinly sliced (To get more volume, I use about 4 or 5)
1 mango, pitted and cut into large dice
1 red onion, sliced into thin rounds
2 tablespoons lime juice
salt to taste
3 tablespoons cilantro
1. Place the cucumber, mango and red onion in a medium bowl.
2. Season to taste with the lime juice and salt.
3. Garnish generously with cilantro leaves.
Serving Size about 1/2 cup
Amount Per Serving
Protein 1 g
Total Carbohydrate 14 g
Dietary Fiber 2 g
5 cucumbers (I use kirbys), diced small
3 -5 plum tomatoe, diced small
1 small onion, diced small
1 red pepper, diced small - optional
Salt, pepper and oregano to taste. Juice of a large lemon.
This is a great salad that keeps for days. I make a large amount so that I have a quick, healthy snack whenever I feel like it.