Asian Cucumber Salad-Relish
Created by Kchurchill5 on September 30, 2012
- Servings: 4-8
- Prep Time: 5m
- Cook Time: 15-30m
- Recipe #6636
Ingredients
- 1 English cucumber (seedless, diced or thin sliced in half moons)
- 3 ounces red bell pepper (1/2 pepper, fine diced or julienned)
- 1 small yellow onion, fine diced or cut in half and thin sliced
- 1/2 teaspoon fresh ginger, grated (more or less to taste)
- 1/4 cup soy sauce
- 1/8 cup rice wine vinegar
- 2 teaspoons granulated sugar
- Red pepper flakes, pinch
- Pepper, to taste
- 1 tablespoon water
How to Make
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Step 1: Salad or Relish ... Same ingredients, but if I serve this more as a salad; I first, cut the cucumber in half lengthwise, and then in thin slices. The peppers are julienned; and the onions, cut in half and thin sliced. Now, if making a relish, just dice everything. Either way, same flavor - just a different presentation is all.
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Step 2: Dressing ... Add the soy sauce, rice wine vinegar, ginger, sugar, a pinch of red pepper flakes, and water to a small bowl and mix. Then, add in the cucumber, red bell pepper, and onion; toss to combine, and season with pepper. Cover with plastic wrap, and refrigerate 15-30 minutes before serving.
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Step 3: Serve and ENJOY! ... Use a slotted spoon to serve so you don't get any extra dressing/liquid on the plate. As a salad on the side, or as a relish over the top; it is a nice easy side dish.
Nutritional Facts
- Serving Size: 1 (117.3 g)
- Calories 38
- Total Fat - 0.2 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 991.8 mg
- Total Carbohydrate - 7.3 g
- Dietary Fiber - 1.2 g
- Sugars - 4.6 g
- Protein - 1.7 g
- Calcium - 15.6 mg
- Iron - 0.3 mg
- Vitamin C - 30.1 mg
- Thiamin - 0 mg