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Ginger-Spiced Cucumber Salad

15 min
15 min prep
0 min cook

Serves 8

Unsaved Ginger-Spiced Cucumber Salad

Ingredients

  • 1/2 cup White wine vinegar
  • 1/2 cup Asian pear sake
  • 1/2 cup Brown sugar, packed
  • 1 tbsp Fresh ginger root, grated
  • 2 Large hot house cucumbers, thinly sliced
  • 1 Red onion, thin sliced

Instructions

  1. Combine white wine vinegar, sake, brown sugar and ginger in a large bowl; stir to dissolve sugar, and set aside.
  2. Add cucumber slices and red onion slices to vinegar-sake mixture, cover with plastic wrap and refrigerate for 30 minutes, or until ready to serve.

Nutrition

18gCarbs
0gFat
1gProtein

Nutrition Facts

8 servings

  • Amount Per Serving
    Calories90
  • % Daily Value*
  • Total Fat
    • 0g
  • Saturated Fat
    • 0g
  • Trans Fat
    • 0g
  • Cholesterol
    • 0mg
  • Sodium
    • 5mg
  • Total Carbohydrate
    • 18g
    • 6%
  • Dietary Fiber
    • 1g
  • Sugars
    • 15g
  • Protein
    • 1g
  • Vitamin C
    • 10%
  • Calcium
    • 4%
  • Iron
    • 4%
  • Vitamin A
    • 4%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Disclaimer

This information is provided for educational purposes only, and the values are estimates.

We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes.

Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.

Consult a healthcare provider for nutritional guidance specific to your needs.

Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.