Try this Asian Cucumber Salad recipe, or contribute your own.
Suggest a better description1. Thinly slice cucumbers, onion, and red pepper. Add ingredients to a bowl.
2. To a small bowl add rice wine vinegar, sesame oil, sesame seeds, red pepper flakes, honey and salt. Using a whisk, stir to combine.
3. Pour Asian vinaigrette over the vegetables. Gently toss.
4. Serve immediately or store in refrigerator for an hour or two to let the cucumbers soak up the marinade.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (148g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 47 | ||
Calories from Fat: 18 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 114.1mg | 4 % | |
Potassium 187.3mg | 5 % | |
Total Carbohydrate 5.9g | 2 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 5g | ||
Protein 1.1g | 2 % | |
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: 47
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