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Marinated Cucumber Salad

This salad keeps well for a few days in the refrigerator. But it's so good, it may not last that long!

Counts as*

  • Raw VegetableCounts as a serving of Raw Vegetable

Serving Size

Makes 4 Servings

What you'll need

2 large cucumbers
¼ cup seasoned rice vinegar
1 TBSP low sodium soy sauce
1 tsp. sugar
1/8 tsp. hot red pepper flakes, or to taste
¼ tsp. salt
1 slice fresh ginger, ¼” thick, peeled and minced
1 tsp. sesame oil
1 tsp. fresh dill or ½ tsp. dried
1 TBSP chopped parsley

What to do

Cut off the ends of the cucumbers. Peel cucumbers, slice very thin, and put into a serving bowl. Mix remaining ingredients in a small bowl. Taste dressing and adjust seasonings to taste. Pour over cucumbers, toss gently, and refrigerate for 30 minutes.

Per serving

Calories: 10
Protein: 0 g
Carbohydrate: 2 g
Fat: 0 g

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