Cucumber Salsa

Cucumber Salsa Recipe
Dan Goldberg
Maria Slape enjoys this Korean-inspired salsa on grilled pork, chicken, or beef. The juices also make a good marinade. Prep Time: about 15 minutes

Yield:

Makes 5 cups salsa (serving size: 1/4 cup)

Recipe from

Sunset

Nutritional Information

Calories 14
Caloriesfromfat 6.4 %
Protein 0.6 g
Fat 0.1 g
Satfat 0.0 g
Carbohydrate 3 g
Fiber 0.5 g
Sodium 124 mg
Cholesterol 0.0 mg

Ingredients

2 cucumbers (1 1/2 lb. total), peeled
2 Roma tomatoes (8 oz. total), rinsed and cored
1 red onion (6 oz.), peeled and chopped
5 green onions, rinsed and thinly sliced (including green tops)
3 cloves garlic, peeled and minced
1/2 cup reduced-sodium soy sauce
3 tablespoons distilled white vinegar
About 1/2 teaspoon black pepper
About 1/4 teaspoon cayenne

Preparation

Dice cucumbers and tomatoes into 1/4-inch cubes and combine in a bowl. Add red and green onions, garlic, soy sauce, vinegar, and black pepper and cayenne to taste. Mix well. Cover and chill at least 30 minutes.

Note:

Maria Slape, Mountain View, CA,

September 2005
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