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Cucumber Salsa

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

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

Nutrition 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

How to Make It

  1. 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.