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This is a popular salad from Northern China that’s gaining popularity in the United States. Toss in peanuts, shrimp, or tofu for some protein.
Ingredients
- ½ English cucumber
- 1 ¼ teaspoons salt, divided
- 3 large green onions, white and tender green parts only
- 1 large green bell pepper
- 1 large red bell pepper
- 2 tablespoons unseasoned rice vinegar
- 1 ½ tablespoons toasted sesame oil
- ¼ teaspoon crushed red pepper flakes
- 2 cups chopped fresh cilantro, leaves and stems
Directions
Step 1
Cut cucumber in half lengthwise and gently scrape out seeds with a spoon. Cut each half crosswise into 2-inch pieces. Cut each piece lengthwise into thin, uniform strips and transfer to a bowl. Toss cucumber with 1 teaspoon salt and let stand 15 minutes.
Step 2
Meanwhile, cut green onions and bell peppers into thin, uniform strips, about 2 inches long.
Step 3
Transfer cucumber to a fine-mesh sieve, rinse, and drain well. Whisk together vinegar, sesame oil, crushed red pepper, and remaining 1/4 teaspoon salt in a large bowl. Add cucumber, green onions, bell peppers, and cilantro, and toss well.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 54 | |
| % Daily Value * | |
| Total Fat4g | 5% |
| Saturated Fat1g | 3% |
| Sodium496mg | 22% |
| Total Carbohydrate5g | 2% |
| Dietary Fiber2g | 7% |
| Total Sugars2g | |
| Protein1g | |
| Vitamin C65mg | 323% |
| Calcium24mg | 2% |
| Iron1mg | 4% |
| Potassium223mg | 5% |
*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.
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