Fiery, Sweet & Sour Cucumber Salad

Author: Chef Kelly Yorke

Serves: 4 each 3 oz. servings

I like to make this recipe with my homegrown cucumbers and then serve it with grilled fish sandwiches or garden burgers and sweet potato fries.

Ingredients

Instructions

Peel or score cucumbers then slice them in half lengthwise. Remove seeds by scraping a channel lengthwise down the cut side of each half.
Cut the cucumber halves into ¼-inch slices by cutting across the bias.
In a bowl, stir the rest of the ingredients together until well combined.
Add the cucumber slices and toss everything together. Refrigerate to let mixture marinate for 2-4 hours.
Drain liquid from cucumbers before portioning and/or serving (a slotted spoon is good for this purpose).

Notes

Per Serving: 23 calories, trace fat, 1g Protein, 5g Carbohydrate, 1g Dietary Fiber, 0mg Cholesterol, 136mg Sodium

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