The Forked Spoon · by Jessica Randhawa★ 5.0 (1)
Asian Cucumber Salad
NUTRITION · PER SERVING20M COOK
CAL 4%·PRO 3%
CARBS 8G44% OF CAL
1G FIBER0G ADDED0G INTRINSIC1G OTHER6G TOTAL SUGAR
FAT 5G55% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crisp cucumber slices in a tangy-sweet dressing of rice vinegar, soy sauce, and sesame oil with garlic and ginger. Light and refreshing, this pairs perfectly with any Asian-inspired meal.
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Nutrition & ingredients
Ingredients
serves 4- 2 large English cucumbers (or 5 to 6 Persian cucumbers, thinly sliced)
- ½ teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon fresh garlic (minced)
- ½ teaspoon fresh ginger (grated)
- ½ teaspoon red pepper flakes
- 1 tablespoon sesame seeds
- 2 tablespoons green onions (thinly sliced)
At a glance
PER SERVING · TIME 20M
CAL 4%·PRO 3%
CARBS 8G44% OF CAL
1G FIBER0G ADDED0G INTRINSIC1G OTHER6G TOTAL SUGAR
FAT 5G55% 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
- 20m
- Sodium
- 513mg
- Total sugar
- 6g
- Added sugar
- ≥4g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 208mg
- Calcium
- 42mg
- Iron
- 0.44mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 513MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.