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


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

Recipe from


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


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


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.


Maria Slape, Mountain View, CA,

September 2005
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