Cucumber and Carrot Asian Salad
Steps
1. Whisk chili sauce and vinegar in medium bowl until blended.
2. Peel cucumber; cut in half lengthwise and slice. Add cucumber and remaining ingredients to sauce mixture; toss to coat. Chill until ready to serve.
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Serving Size: 1 Serving (119g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 110 | ||
Calories from Fat: 10 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 277mg | 10 % | |
Potassium 253.5mg | 7 % | |
Total Carbohydrate 22.5g | 7 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 19.3g | ||
Protein 3g | 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: 110
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