Kitchen Sanctuary · by Nicky Corbishley
Asian Cucumber Salad
NUTRITION · PER SERVING20M COOK
CAL 3%·PRO 2%
CARBS 5G30% OF CAL
1G FIBER0G ADDED0G INTRINSIC1G OTHER3G TOTAL SUGAR
FAT 5G67% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crisp cucumber salad tossed in a tangy sesame-soy vinaigrette with a hint of spice. A refreshing, crunchy side that brightens any Asian meal.
sidechinesesaladdairy freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 200 g (7oz) cucumber, thinly sliced ((I use regular English cucumber or baby cucumbers, Persian or Japanese cucumbers are great too))
- 1/2 tsp salt
- 1/2 tablespoon sugar
- 2 tbsp rice vinegar
- 1 tbsp light soy sauce
- 1 tbsp sesame oil
- 1 minced garlic clove
- 1/2 tsp chilli flakes (red pepper flakes)
- 1 tbsp sesame seeds
At a glance
PER SERVING · TIME 20M
CAL 3%·PRO 2%
CARBS 5G30% OF CAL
1G FIBER0G ADDED0G INTRINSIC1G OTHER3G TOTAL SUGAR
FAT 5G67% OF CAL
1G SAT4G 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
- 460mg
- Total sugar
- 3g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 169mg
- Calcium
- 30mg
- Iron
- 0.33mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 460MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.