Try this Korean Cucumbers recipe, or contribute your own.
Suggest a better descriptionIn medium size bowl, combine the soy sauce, sugar and sesame chili oil. Rinse the cucumber and pat dry. Trim the ends. Cut the cucumber in half lengthwise, then cut each half into pieces about 1/2" long. Add the cucumber pieces to the marinade, stirring gently, until the cucumbers are well coated with the marinade. Let stand for 5 to 10 minutes. Sprinkle the sesame seeds over the cucumber slices and serve with toothpicks. Recipe by: 5 in 10 Appetizer Cookbook Posted to MC-Recipe Digest by Meg Antczak
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Serving Size: 1 Serving (81g) | ||
Recipe Makes: 4 | ||
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Calories: 32 | ||
Calories from Fat: 8 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 64.7mg | 2 % | |
Potassium 117.1mg | 3 % | |
Total Carbohydrate 6.2g | 2 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 5.6g | ||
Protein 0.8g | 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: 32
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