Try this Smashed Cucumbers recipe, or contribute your own.
Suggest a better description1. Cut unpeeled cucumbers in 1/4-inch slices. (If cucumbers are large, cut in half lengthwise, then slice.) Crush, by pounding decisively once or twice, with the side of a cleaver or the bottom of a glass. (Leave the cucumber slices intact.) 2. Add any of the dressings below and toss. 3. Refrigerate, covered, only to chill (about 20 minutes). DRESSINGS: 1 slice ginger root, minced, placed in a saucepan with 2 tablespoons sugar and 4 tablespoons vinegar, then brought to a boil, stirring. 2 scallions, minced and marinated 1o minutes in half a cup of vinegar. (Just before serving, sprinkle cucumbers with salt and pepper to taste.) 1 garlic clove, minced, combined with 2 tablespoons vinegar and 1/2 teaspoon salt. (Just before serving, sprinkle cucumbers with a few drops of sesame oil.) VARIATION: Instead of crushing the cucumbers, peel and either slice very thin or sliver. From
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Serving Size: 1 Serving (75g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 11 | ||
Calories from Fat: 1 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.5mg | 0 % | |
Potassium 110.6mg | 3 % | |
Total Carbohydrate 2.7g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 2.4g | ||
Protein 0.5g | 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: 11
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