Thai Style Cucumbers


1/4 cup NAKANO Seasoned Rice Vinegar—Original
1 Tbsp. sugar
1 large cucumber 
1/4 cup very thinly sliced small red or white onion
1 jalapeno, seeded and thinly sliced (optional)


Combine rice vinegar and sugar in a medium bowl; mix well. Score cucumber lengthwise with a fork. Cut in half lengthwise; scrape out and discard seeds. Cut into thin slices; place in bowl with vinegar mixture. Add onion and jalapeno; toss lightly. Cover; refrigerate at least 30 minutes or up to 8 hours before serving. Season to taste with salt. 

Makes 4 servings.


Per serving: 46 calories, .5g protein, 11g carb, .10g fat, 0mg chol, 243mg sodium

Thai Style Cucumbers
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