![](https://cdn.statically.io/img/www.allrecipes.com/thmb/PnwLQh-CI8J0TrRw_Bkc3tvZyno=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/876068-88b28ab2c2814a278120bbead0979aca.jpg)
Ingredients
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2 large seedless cucumbers, sliced thin
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1 large sweet onion, halved and sliced thin
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2 teaspoons salt
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1 large jalapeno pepper, seeded and minced
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¼ cup minced carrot
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⅓ cup rice vinegar
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1 teaspoon ground ginger
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5 teaspoons white sugar
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¼ teaspoon coarse black pepper
Directions
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Use a vegetable peeler to peel stripes in the cucumbers leaving half the skin. Halve the cucumbers lengthwise. Use spoon to remove the seeds from the cucumber halves. Slice the halves thinly.
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Place the cucumber, onion, and 2 teaspoons salt in a bowl with enough water to cover; allow to marinate in refrigerator at least 30 minutes. Drain thoroughly in a colander and transfer to a large bowl; add the jalapeno pepper and carrot to the mixture.
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Stir the rice vinegar, ginger, sugar, and pepper together in a small bowl until the sugar is completely dissolved; pour over the cucumber mixture and stir to evenly coat. Cover with plastic wrap and chill in refrigerator at least 30 minutes.
Nutrition Facts (per serving)
21 | Calories |
0g | Fat |
5g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 21 | |
% Daily Value * | |
Total Fat 0g | 0% |
Sodium 391mg | 17% |
Total Carbohydrate 5g | 2% |
Dietary Fiber 1g | 2% |
Total Sugars 3g | |
Protein 1g | 1% |
Vitamin C 3mg | 3% |
Calcium 12mg | 1% |
Iron 0mg | 1% |
Potassium 100mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.