Cucumber Salad

Recipe Developed by Chef Mike Brennan

Cucumber Salad

A nice light salad.


  • 3 english cucumbers peeled or striped
  • 1 red onion
  • ½ cup rice vinegar
  • ½ cup water
  • 1/3 cup sugar
  • 2 tbsp white sesame seeds, toasted for garnish


1. Slice cucumber thinly into rounds and finely dice red onion, place into a bowl.
2. Stir together rice vinegar, water and sugar and pour over cucumber and onion.
3. Cover and marinate for an hour.
4. Plate and garnish with sesame seeds.

Nutrient Analysis

Calories: 51 KCal

Protein: 1 g

Carbohydrates: 11 g

Fibre: 1 g

Sodium: 5 mg

Phosphorus: 29 mg

Potassium: 130 mg

Renal Diet Nutrient Analysis

Servings per recipe: 10

Serving size: 1/10 of recipe

Renal and Diabetic Exchanges

If you have diabetes: 1 ½ servings = 1 carb choice
OR try substituting Splenda for some or all of the sugar.

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