Cucumbers stack up well in taste and nutrition.
Cucumbers, like watermelons, are members of the Cucurbitaceae family. With only 30 calories, one medium cucumber packs a lot of nutrition. High in anti-oxidants and electrolytes, cucumbers provide protection against free radicals and hypertension. The cucumber's high vitamin K content helps promote strong bones. Its skin is rich in fiber and beneficial minerals such as silica, potassium and magnesium.
Instructions
1. Peel the cucumbers leaving stripes of the skin for color. Cut the cucumbers in half lengthwise then cut into 1/4-inch slices. Set aside.
2. Place cucumber slices in a colander placed over a bowl. Sprinkle the cucumbers with salt and toss. Allow to rest for one hour in the refrigerator. This process will draw out the moisture from the cucumbers and ensure a crisp quality to the finished salad.
3. Combine rice vinegar, sugar, and red pepper flakes in a small saucepan. Bring to a boil. Reduce the heat and simmer for about 10 minutes until liquid is reduced to 1/3 cup. Add a little water to make 1/3 cup, if needed.
4. Remove the reduction from the heat and add the lemon juice and onion. Red onions will add a nice color.
5. Let mixture cool to room temperature.
6. When the cucumbers are done resting, pat them dry with a few paper towels. Add them to the cooled marinade and toss gently.
7. Cover and refrigerate for at least 30 minutes.
8. A salad as cool as a cucumber.
Top with a few strips of red pepper for additional color. Serve with any BBQ meal or bring it to your next potluck.
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