1/4 cup NAKANO Seasoned Rice Vinegar Red Pepper or Original
1 tablespoon sugar
1 large cucumber
1/4 cup very thinly sliced small red or white onion
1 jalapeno, seeded and thinly sliced (optional)
How to Make It
Combine rice vinegar and sugar in a medium bowl; mix well. Score cucumber lengthwise with a fork. Cut in half lengthwise; scrape out and discard seeds. Cut into thin slices; place in bowl with vinegar mixture. Add onion and jalapeno; toss lightly. Cover; refrigerate at least 30 minutes or up to 8 hours before serving. Season to taste with salt.
Total preparation time: 10 minutes (does not include marinating time)
Per serving: 46 calories; 5 g protein; 11 g carbohydrate; 10 g fat; 0 mg cholesterol; 243 mg sodium
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