Cucumber Sambal

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Cucumber Sambal

Spicy and tangy, this cucumber and onion mixture is a refreshing accompaniment to grilled meats.

Yield: about 3 cups
Active Time: 10
Total Time: 40


  • 2 medium cucumbers
  • 3/4 cup rice-wine vinegar
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 1 small red onion, slivered
  • 1/2 red bell pepper, cut into thin matchsticks
  • 1 shallot, finely chopped
  • 1/2 teaspoon crushed red pepper


  1. Use a vegetable peeler to pare 4 lengthwise strips from each cucumber. Cut the cucumbers in half lengthwise, scoop out seeds with a small spoon and cut into thin diagonal slices.
  2. Combine vinegar, sugar, salt and water in a medium bowl, stirring until sugar has dissolved. Add cucumbers, onions, bell pepper, shallot and crushed red pepper. Cover with plastic wrap and refrigerate for at least 30 minutes.
  3. Drain vinegar from the vegetables and serve.

Tips & Notes

  • Make Ahead Tip: Prepare through Step 2 and refrigerate for up to 3 hours.


Nutrition Per Serving

calories 9
fat 0 g (1 g sat, 0 g mono)
cholesterol 0 mg
carbohydrates 2 g
protein 0 g
fiber 0 g
sodium 69 mg
potassium 24 mg

Nutrition Bonus

Carbohydrate Serving

Exchanges Free Food

From EatingWell July/August 1994