Low-Fat Sweet & Sour Cucumber Slices

This light and refreshing dish transforms humble cucumbers into a vibrant, palate-cleansing side. Thinly sliced cucumber ribbons are tossed in a balanced dressing of rice vinegar, sugar, and salt, creating a perfect harmony of sweet and sour flavors. The texture is delightfully crisp yet tender, offering a satisfying crunch without heaviness. Ideal as a summer appetizer, a cooling accompaniment to spicy meals, or a low-calorie snack, this recipe highlights the natural freshness of the vegetables. It&# 226;ÂÂs quick to prepare, requires no cooking, and delivers a burst of flavor that brightens any table setting.

Cuisine: British

Courses: Desserts

Difficulty: Intermediate

Servings: 4

Calories: 333.5

Dietary: Gluten-free, Vegan, Vegetarian

Description

This light and refreshing dish transforms humble cucumbers into a vibrant, palate-cleansing side. Thinly sliced cucumber ribbons are tossed in a balanced dressing of rice vinegar, sugar, and salt, creating a perfect harmony of sweet and sour flavors. The texture is delightfully crisp yet tender, offering a satisfying crunch without heaviness. Ideal as a summer appetizer, a cooling accompaniment to spicy meals, or a low-calorie snack, this recipe highlights the natural freshness of the vegetables. It&# 226;ÂÂs quick to prepare, requires no cooking, and delivers a burst of flavor that brightens any table setting.

Ingredients

1 1/2 lbs Chinese cucumbers or Kirby or pickling
Cucumbers or English
Cucumbers
Sweet and Sour Dressing:
1 cups Rice vinegar
1 cups Sugar
1 teaspoons Salt

Directions

1
Slice the cucumbers in half lengthwise.
2
Run the tines of a fork down the length of the cucumber halves several times to create a decorative texture.
3
Scoop out the seeds from the cucumber halves.
4
Cut the cucumber halves into 3-inch sections.
5
Cut the sections along the length into almost paper-thin slices.
6
Place the cucumber slices in a bowl.
7
Mix together the rice vinegar, sugar, salt, and minced fresh ginger to create the dressing.
8
Add the dressing to the cucumbers.
9
Toss lightly to coat the cucumber slices evenly.
10
Cover with plastic wrap and refrigerate for 30 minutes.
11
Serve cold.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 333.5kcal

% Daily Value *
Total Fat 6.7g11%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 4948.8mg207%
Total Carbohydrate 69.1g24%
Dietary Fiber 1.0g4%
Sugars 65.4g
Protein 1.4g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The empty ingredient item "1 1/2 tablespoons" is assumed to be minced fresh ginger based on the stray text found in the original directions.

Use Chinese or Kirby cucumbers for thinner skins and fewer seeds, which results in a better texture for this dish.

Adjust the sugar amount to taste if you prefer a less sweet profile.

Letting the cucumbers marinate for at least 30 minutes allows the flavors to penetrate the vegetables.

Store leftovers in an airtight container in the refrigerator for up to 2 days. The cucumbers will soften slightly over time.

Keywords: cucumber, sweet, sour, salad, vegan, low-fat, refreshing, vinegar, ginger, appetizer, side-dish, no-cook, healthy, crunchy, summer, light, pickle, dressing, gluten-free, quick

Read it online: https://www.chefs-mate.com/recipe/low-fat-sweet-sour-cucumber-slices-2-pts/