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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (178g) Recipe makes 4 servings The following items or measurements are not included below: 12 fluid ounces rice vinegar |
||
| Calories 34 | ||
| Calories from Fat 1 | (5%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.2g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 3mg | 0% | |
| Potassium 260mg | 7% | |
| Total Carbohydrate 8.2g | 2% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 3.7g | ||
| Protein 1.2g | 2% | |
Ingredients
- 12 fluid ounces rice vinegar
- 2 cucumbers
- 1 sweet onion
Directions
1
Peel and seed cucumbers, slice.2
Slice onion into thinnish rings.3
Pour Seasoned Gourmet Rice Vinegar (I use Marukan) to cover.4
Refrigerate for at least 2-3 hours.
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- Preparation > Time to Make > < 15 mins
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Featured Reviews for This Recipe
From: **Tinkerbell**
On Apr 13, 2008
This brought back memories of a similar recipe my mother used to make. I couldn't get enough of this salad & surprisingly, even my picky toddler ate it! It's simple, easy to put together & really has a beautiful color that gives off a crisp & fresh feeling. Perfect, as you say, for anything grilled & for us it complimented the first warm day of the season. Thanks for sharing! Made, enjoyed & reviewed for Pick-A-Chef Spring 2008.
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