Appetizers / Soups / Salads

Kathy Casey's Zingy Cucumber Salad takes several minutes to prepare.

Kathy Casey's Zingy Cucumber Salad takes several minutes to cook.

Kathy Casey's Zingy Cucumber Salad makes 4 servings.

The ingredients for Kathy Casey's Zingy Cucumber Salad are:

2 large cucumbers
1/2 cup unseasoned rice vinegar
1/3 cup sugar
1/3 cup very, very thinly sliced red onion
1/4 cup tiny-diced red bell pepper
3/4 teaspoon kosher salt
1/4 teaspoon red pepper flakes

Here is how you make Kathy Casey's Zingy Cucumber Salad:

with a vegetable peeler, strip off half of the cucumber peel, making lengthwise stripes. Halve the cucumbers lengthwise. Scoop out the seeds. Cut the cucumbers into 1/3 to 1/2 inch half moons, you should have about 4 cups. Toss the cucumbers with the remaining ingredients and marinate, refrigerated, for 30 minutes.Number of Servings: 4Recipe submitted by SparkPeople user SJFINK.

The nutritional information for Kathy Casey's Zingy Cucumber Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 127.1

• Total Fat: 0.3 g
• Cholesterol: 0.0 mg
• Sodium: 919.3 mg
• Total Carbs: 31.0 g
• Dietary Fiber: 1.3 g
• Protein: 1.0 g

The dietary needs meet for Kathy Casey's Zingy Cucumber Salad is Vegan