Try this Chinese Cucumber Salad recipe, or contribute your own.
Suggest a better descriptionSeed the cucumbers by slicing them in half lengthwise, then scooping out the seeds with a teaspoon. Discard the seeds. The salad dressing will become too watery if they are left in. Cut the cucumbers into thin slices. Whisk together the dressing ingredients. Toss the cucumbers in the dressing, coating them well. Refrigerate the salad before serving. This salad improves with a few hours rest and is still excellent the next day. Serves 4-6. Posted to EAT-L Digest by Pam & KerryAnn Cobb
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Serving Size: 1 Serving (215g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 117 | ||
Calories from Fat: 81 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9g | 12 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 252.1mg | 9 % | |
Potassium 15.3mg | 0 % | |
Total Carbohydrate 9g | 3 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 8.9g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 117
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