Try this Wilted Cucumber Salad recipe, or contribute your own.
Suggest a better descriptionIn a large bowl toss the cucumbers with the salt and in a coriander let them drain, covered with a plate and weighted with a 1-pound can, for 30 minutes. In the bowl toss the cucumbers with the lime juice, the chili, and salt to taste. The salad may be prepared 4 hours in advance and kept covered and chilled. Serve the salad chilled or at room temperature. Serves 10 as part of a buffet. Gourmet February 1993
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Serving Size: 1 Serving (54g) | ||
Recipe Makes: 1 servings | ||
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Calories: 69 | ||
Calories from Fat: 7 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 11.2mg | 0 % | |
Potassium 337.6mg | 9 % | |
Total Carbohydrate 18.1g | 5 % | |
Dietary Fiber 6.5g | 26 % | |
Sugars, other 11.6g | ||
Protein 2.8g | 4 % | |
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: 69
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