Well Plated · by Erin Clarke★ 4.7 (58)
Asian Cucumber Salad
NUTRITION · PER SERVING15M COOK
CAL 7%·PRO 10%
CARBS 18G49% OF CAL
3G FIBER0G ADDED0G INTRINSIC3G OTHER12G TOTAL SUGAR
FAT 7G46% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick Asian cucumber salad with a tangy rice vinegar dressing and crunchy honey roasted peanuts. Light, refreshing, and ready in 15 minutes for a perfect side or snack.
sidesaladdairy freegluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 6 Persian or Japanese cucumbers* (often labeled "mini cucumbers")
- ½ cup honey-roasted peanuts (chopped)
- ½ cup rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon reduced-sodium soy sauce ((or gluten-free tamari))
- 2 teaspoons minced garlic
- 1 teaspoon sugar
- Crushed red pepper flakes (for serving)
- Diced avocado (optional - have been adding more often lately)
At a glance
PER SERVING · TIME 15M
CAL 7%·PRO 10%
CARBS 18G49% OF CAL
3G FIBER0G ADDED0G INTRINSIC3G OTHER12G TOTAL SUGAR
FAT 7G46% OF CAL
1G SAT6G 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
- 15m
- Sodium
- 80mg
- Total sugar
- 12g
- Added sugar
- ≥7g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 591mg
- Calcium
- 55mg
- Iron
- 0.19mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 80MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.