Lil' Luna · by Kristyn Merkley
Asian Cucumber Salad
NUTRITION · PER SERVING40M COOK
CAL 9%·PRO 11%
CARBS 26G56% OF CAL
3G FIBER16G ADDED4G INTRINSIC3G OTHER20G TOTAL SUGAR
FAT 8G40% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crisp cucumbers, carrots, and peppers lightly pickled in a spiced rice vinegar dressing with jalapeño kick. Refreshing and crunchy—a bright accompaniment to any meal.
sidechinesesaladdairy freegluten freeveganvegetarian
View the full recipe on Lil' Luna →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 large cucumbers, (peeled, halved lengthwise, seeded, and cut into ¼-inch slices)
- ¼ cup shredded carrots
- ½ cup red bell pepper, (chopped)
- 1 tablespoon salt
- ⅓ cup sugar
- ½ cup rice wine vinegar
- 2 medium jalapeno peppers, (seeded and chopped)
- ¼ cup chopped cilantro
- ½ cup chopped peanuts
At a glance
PER SERVING · TIME 40M
CAL 9%·PRO 11%
CARBS 26G56% OF CAL
3G FIBER16G ADDED4G INTRINSIC3G OTHER20G TOTAL SUGAR
FAT 8G40% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 1753mg
- Total sugar
- 20g
- Added sugar
- 16g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 403mg
- Calcium
- 36mg
- Iron
- 0.75mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1753MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.