Directions:
- 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.
- 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.
- 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
| Amount Per 1 Serving | |||
| Calories | 20.49 Kcal (86 kJ) | ||
| Calories from fat | 0.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 392.78mg | 16% | |
| Potassium | 109.15mg | 2% | |
| Total Carbs | 4.66g | 2% | |
| Sugars | 3.05g | 12% | |
| Dietary Fiber | 0.87g | 3% | |
| Protein | 0.79g | 2% | |
| Vitamin C | 4.3mg | 7% | |
| Calcium | 13.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 23.59 Kcal (99 kJ) | ||
| Calories from fat | 0.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 452.27mg | 16% | |
| Potassium | 125.68mg | 2% | |
| Total Carbs | 5.36g | 2% | |
| Sugars | 3.51g | 12% | |
| Dietary Fiber | 1.01g | 3% | |
| Protein | 0.91g | 2% | |
| Vitamin C | 5mg | 7% | |
| Calcium | 15.6mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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