Cucumber Salsa

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

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Nutritional Information

Amount per serving
  • Calories: 14
  • Calories from fat: 6.4%
  • Protein: 0.6g
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Carbohydrate: 3g
  • Fiber: 0.5g
  • Sodium: 124mg
  • Cholesterol: 0.0mg


  • 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


  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.
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