The Recipe Critic · by Alyssa Rivers★ 5.0 (1)
Asian Cucumber Salad
NUTRITION · PER SERVING25M COOK
CAL 2%·PRO 3%
CARBS 6G48% OF CAL
1G FIBER0G ADDED0G INTRINSIC1G OTHER3G TOTAL SUGAR
FAT 3G49% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crisp cucumbers tossed with a tangy sesame-soy dressing, finished with red pepper flakes and sesame seeds. Refreshing and bright, it pairs well with any meal.
sidechinesesaladdairy freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 8- 4 English cucumbers, (thinly sliced)
- 1/2 teaspoon salt
- 2 green onions, (finely sliced)
- 1/2 cup rice vinegar
- 1 1/2 teaspoons sesame oil
- 1 teaspoon reduced-sodium soy sauce
- 2 teaspoons minced garlic, (about 4 cloves)
- 1 tablespoon granulated sugar
- red pepper flakes and sesame seeds, (for serving)
At a glance
PER SERVING · TIME 25M
CAL 2%·PRO 3%
CARBS 6G48% OF CAL
1G FIBER0G ADDED0G INTRINSIC1G OTHER3G TOTAL SUGAR
FAT 3G49% OF CAL
0G SAT2G 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
- 25m
- Sodium
- 168mg
- Total sugar
- 3g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 195mg
- Calcium
- 48mg
- Iron
- 0.49mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 168MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.