Omnivore's Cookbook · by Maggie Zhu★ 5.0 (51)
Easy Chinese Cucumber Salad (拍黄瓜)
NUTRITION · PER SERVING10M COOK
CAL 2%·PRO 4%
CARBS 8G68% OF CAL
1G FIBER5G SUGAR2G OTHER
FAT 1G25% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Smashed cucumbers tossed with a light, tangy dressing of soy sauce, vinegar, and sesame oil, brightened by fresh garlic. A crisp, refreshing appetizer with assertive Asian flavors.
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Nutrition & ingredients
Ingredients
serves 2- 1 English cucumbers (about 11 oz / 300 g) (, tough skin removed)
- 3 cloves garlic (, crushed and minced)
- 1 tablespoon Chinkiang vinegar ((or rice vinegar))
- 1 tablespoon light soy sauce ((or soy sauce))
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon sesame oil
- 2 teaspoons Homemade chili oil ((or store-bought chili oil), or to taste (Optional))
- 1 tablespoon Lao Gan Ma Chili Crisp (, or to taste (Optional))
At a glance
PER SERVING · TIME 10M
CAL 2%·PRO 4%
CARBS 8G68% OF CAL
1G FIBER5G SUGAR2G OTHER
FAT 1G25% OF CAL
0G SAT1G 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
- 915mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 204mg
- Calcium
- 21mg
- Iron
- 0.34mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 915MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.