Chef Savvy · by Kelley Simmons★ 4.9 (37)
Japanese Cucumber Salad
NUTRITION · PER SERVING5M COOK
CAL 3%·PRO 4%
CARBS 6G48% OF CAL
1G FIBER3G SUGAR2G OTHER
FAT 3G45% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, refreshing cucumber salad dressed with soy, rice vinegar, and sesame oil with a hint of heat. Quick to prepare, this pairs well with Asian mains or serves as a light side dish.
sidejapanesesaladdairy freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 3 mini Persian cucumbers, sliced (about 3 cups)
- 2 tbsp low sodium soy sauce
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp light brown sugar, or more if you like it sweeter
- 1 clove garlic, minced
- 1/4 tsp crushed red pepper flakes, or more if you like it spicy
- sesame seeds
At a glance
PER SERVING · TIME 5M
CAL 3%·PRO 4%
CARBS 6G48% OF CAL
1G FIBER3G SUGAR2G OTHER
FAT 3G45% 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
- 5m
- Sodium
- 258mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 296mg
- Calcium
- 52mg
- Iron
- 0.47mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 258MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.