Sichuan Cucumbers
Recipe: #14020
August 27, 2014
Categories: Salads, Vegetable Salad, Cucumber, Chinese, 5 Ingredients Or Less, Fat Free, Gluten-Free, Heart Healthy, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, more
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Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (120.3 g)
- Calories 24
- Total Fat - 0.3 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 882.8 mg
- Total Carbohydrate - 5 g
- Dietary Fiber - 1.3 g
- Sugars - 3.2 g
- Protein - 0.8 g
- Calcium - 23 mg
- Iron - 0.4 mg
- Vitamin C - 6.7 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Peel the cucumbers and trim and discard the ends. Slice them at an angle 1/4-inch thick.
Step 2
Toss them in a colander with the salt and let them rest over a bowl or in the sink for 20 minutes.
Step 3
Once they give up their copious liquid, rinse them briefly and pat them as dry as possible with a clean kitchen towel, then transfer to a medium bowl along with the sugar and orange juice. Toss very well to coat evenly.
Step 4
Spread the cucumbers in a shallow dish and sprinkle with spices.
Step 5
Eat immediately, or cover and refrigerate; these will keep for three days.
Tips
No special items needed.
1 Reviews
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