Singapore Cucumber Salad
20 mins (prep 10, cooking 10)
12 ingredients
4 servings
A quick cool & refreshing use for the cucumbers coming out of the garden when gets hot. Just quarter & seed, then proceed with recipe if you don't have seedless cucumber or use 6 or 8 pickling cucumbers. Same with the peppers - use what you have - minis, cherries, any sweet pepper will work. Whatever you have, use it! Exotic but not too exotic - good foil for grilled fish or poultry, even BBQ'd pork. Found in The Seattle Times. Cook time is setting time. I plan to chill several hours before serving to wilt the cucumbers a little.

Categories:  salad , beginner-cook , peppers , <-30-mins , easy , 3-steps-or-less , quick , inexpensive , vegetarian , vegetable , diabetic , time-to-make , asian ,
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Serving Size (47.45 g)
Servings 4
Amount per Serving
Calories 50.8 Calories from Fat 24.03
% Daily Value *
Total Fat 2.67g 16.41%
Saturated Fat 0.53g 10.61%
Trans Fat 0.0g %
Cholesterol 1.18mg 1.58%
Sodium 324.51mg 54.08%
Total Carbohydrate 3.55g 4.73%
Dietary Fiber 1.03 g 16.42%
Sugars 0.98 g %
Protein 1.05g 8.4%
Vitamin A 47.84IU% Vitamin C 0.02mg%
Calcium 25.73mg% Iron 0.43mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
yellow bell pepper, navel orange, sriracha sauce