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Summer Cucumber Salad

Flavors.of.Asia's picture
Ingredients
  Cucumbers 4
  Vinegar 6 Tablespoon
  Salt 1 Teaspoon
  Oil 1⁄2 Cup (8 tbs)
  Onions 4 , thinly sliced
  Garlic 4 Clove (20 gm), sliced
  Turmeric 1 Teaspoon
  Sugar 1 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
Directions

Peel the cucumbers, cut in half lengthwise and then crosswise.
Remove the seeds.
Cover the cucumbers with hot water and add 3 tablespoons vinegar.
Bring to a boil and drain cucumbers as soon as they turn transparent.
Sprinkle with the salt.
Heat the oil in a skillet; saute the onions and garlic until browned.
Remove onions and garlic.
Stir the turmeric, sugar, pepper, and remaining vinegar into the oil.
Pour over the cucumbers, tossing lightly to coat them.
Cool.
Serve garnished with the sauteed onions and garlic.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Boiled
Interest: 
Summer, Everyday
Ingredient: 
Vegetable
Servings: 
8

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4.32059
Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 176 Calories from Fat 128

% Daily Value*

Total Fat 15 g22.4%

Saturated Fat 1.9 g9.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 247.5 mg10.3%

Total Carbohydrates 11 g3.7%

Dietary Fiber 1.8 g7.2%

Sugars 4.8 g

Protein 1 g3%

Vitamin A 1.6% Vitamin C 13.6%

Calcium 3.6% Iron 4.2%

*Based on a 2000 Calorie diet

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Summer Cucumber Salad Recipe