Yield
4 servings

How to Make It

Step 1

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.

Step 2

 

Total preparation time: 10 minutes (does not include marinating time)

Step 3

 

Per serving: 46 calories; 5 g protein; 11 g carbohydrate; 10 g fat; 0 mg cholesterol; 243 mg sodium

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