Indonesian Cucumber Salad

Try this Indonesian recipe for your next salad

"A refreshing salad with a kick." — Pets'R'us

This recipe is courtesy of Pets'R'us via Food.com

4
Servings
17
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 cucumbers
  • 2 Teaspoons brown sugar
  • 1 Teaspoon sambal oelek, chile paste
  • 2 Teaspoons lime juice
  • 3/4 green onion, finely chopped
  • Salt
  • White pepper

Directions

Peel the cucumbers, cut them in half, and remove the seeds.

Cut the resulting pieces in half, and slice them up in approximately 1/2-inch pieces.

Mix with all the other ingredients, cover, and put in the fridge for at least an hour.

Take it out of the fridge and taste. If needed, add more lime juice, sugar, or sambal oelek.

Nutritional Facts

Total Fat
1g
1%
Sugar
1g
1%
Carbohydrate, by difference
3g
2%
Vitamin A, RAE
17µg
2%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
1mg
0%
Choline, total
1mg
0%
Fiber, total dietary
1g
4%
Folate, total
2µg
1%
Magnesium, Mg
2mg
1%
Phosphorus, P
3mg
0%
Sodium, Na
3mg
0%
Water
2g
0%

Cucumber Salad Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Cucumber Salad Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

Cucumber Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.