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Nutrition Facts
Serving Size 1 (209g) Recipe makes 4 servings
Calories 43
Calories from Fat 1		(3%)
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 1009mg		42%
Potassium 303mg		8%
Total Carbohydrate 9.5g		3%
	Dietary Fiber 1.1g	4%
	Sugars 3.8g
Protein 3.1g		6%
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Chamorro Cucumber Slices

Recipe #38596 | 20 min | 20 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: SilentCricket
Aug 26, 2002

From the southern Pacific island of Guam where we lived for 4 years! These were a favorite at our church potluck suppers and picnics with barbequed chicken and ribs! Very refreshing in hot and humid weather! (The name "Chamorro" comes from the native people of Guam...very warm, and friendly people...)

SERVES 4 (change servings and units)

Ingredients

2-3 medium cucumbers
1/4 cup finely chopped onion or thinly sliced scallion
1/8 teaspoon black pepper
1/4 cup soy sauce
2 lemons, juice of or 2 tablespoon white vinegar
1/8 cup water

Directions

1
Pare the cucumbers and leave narrow strips of skin for color.
2
Slice into 1/4-inch slices.
3
In a zip-lock plastic bag, combine onions, pepper, soy sauce, lemon juice, and water.
4
Add cucumber slices.
5
Seal bag securely.
6
Turn bag over and over to coat cucumbers.
7
Place bag in refrigerate for at least 15 minutes.
8
A longer time will enhance flavor.
9
Serve in bowl.

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Featured Reviews for This Recipe

From: Chef CaliKay

On Nov 2, 2009

We just recently moved to the island of Guam this past summer. When looking for an easy island-inspired recipe, this one caught my eye! My youngest daughter & I made this recipe tonight for a family BBQ and served it along with kabobs. Let me just testify that contrary to some of the other few reviews, this salad was a hit with my family! (Note: used vinegar vs. lemon juice, if that helps!) In the end, it sorta reminds me of the Mushroom Chicken from Panda Express, (minus the chicken!) Thank You for sharing. We will certainly prepare this one again, as well as share it with my daughters new Chamorran Class!

0 people found this review helpful

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From: Chef #524381

On Jul 20, 2009

This was a really nice change of pace from "regular" cucumber salad! I wasn't sure how I was going to like the soy sauce, but I gave it a shot. I nearly threw the whole batch out when I first made it because it was so overpowering, but decided to let it marinate as per the recipe. The key is really letting the cucumbers release their juice to mild down the flavor. I made it about 12 hours in advance and it was so perfect! I'll definitely make this again!

1 person found this review helpful

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From: moxie

On Mar 30, 2004

This is a a delicious and wonderfully light side dish that still packs a flavor punch! I am so grateful that you shared it with us while you were here.

2 people found this review helpful

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From: DDW

On Jan 22, 2003

We love cucumbers and eat them often. This was a nice change from the vinegar type. My husband thought they were outstanding so I'm sure this will be made a lot in this house. I let them soak for 8-9 hours before eating. I will only make enough for one meal at a time because the next day it wasn't quite as tasty as the 1st.

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