Cucumber Salad
by brentleyauman
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INGREDIENTS
- 3 Cucumbers
- 1 tablespoon Salt
- 3/4 cups Seasoned rice vinegar
- 2 tablespoons Sugar
- 1/4 teaspoon Pepper
INSTRUCTIONS
Pare cucumbers.
Cut into transparent paper-thin slices.
Place slices in a deep bowl; sprinkle every few layers with salt. Cover with a plate and weight down with a heavy object. Let stand at room temperature for 2 hours.
Drain cucumbers throrughly and press out remaining liquid.
Stir together vinegar, sugar and pepper.
Pour over slices. Cover and refrigerate for at least 4 hours.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (191g) | ||
| Recipe Makes: 4-6 Servings | ||
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| Calories: 41 | ||
| Calories from Fat: 2 (5%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.2g | 0 % | |
| Saturated Fat 0.1g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 18.5mg | 1 % | |
| Potassium 245.2mg | 6 % | |
| Total Carbohydrate 8.9g | 3 % | |
| Dietary Fiber 0.8g | 3 % | |
| Sugars, other 8.1g | ||
| Protein 1g | 1 % | |
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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. |
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Calories per serving: 41
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