Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 medium cucumbers
- 2 medium zucchini
- 1/2 cup white vinegar
- 4 Tbs. sugar dissolved in 1 cup hot water
- 1 Tbs. salt
- 1 tsp. coarse black pepper (fresh ground if available)
- 1 tsp. crushed red pepper
Directions
Arrange in alternate layers: 2 medium cucumbers, scored with a fork, not peeled but sliced very thinly
2 medium zucchini, raw, same size as cucumbers, prepared the same way.
Drain any water formed from cucumbers before adding the dressing.
Allow vegetables to marinate in the dressing at least 1 hour before serving.
Note that no oil is used in the above dressing. The amount of sugar is not excessive for this kind of dressing.
An artificial sweetener may be substituted for the sugar if desired.
Serve with meat, fish, or poultry.
Category:Zambian Recipes
Category:Zambian Salads