Recipe Details
Ingredients
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3largecucumbers – sliced lengthwise, seeds scooped out, and cut into 1/2-inch-thick half rounds
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2teaspoonssalt
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1tablespoonsoy sauce
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1tablespoonwhite sugar
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3clovesgarlic, thinly sliced
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2teaspoonsrice vinegar
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1 ½teaspoonstoasted sesame oil
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1teaspoonhot chili oil
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½teaspoonred pepper flakes
Cooking Directions
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Place cucumbers into a colander and sprinkle with salt. Allow to drain for at least 30 minutes. Shake off excess liquid but do not rinse cucumbers.
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Whisk together soy sauce, sugar, garlic, rice vinegar, sesame oil, chili oil, and red pepper flakes in a salad bowl.
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Add cucumbers to soy sauce mixture; stir to coat evenly. Chill in the refrigerator for 2 to 3 hours before serving.
Editor’s Note:
The nutrition data for this recipe includes the full sodium amount for the salt used. The actual amount of salt consumed will vary.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories75 | |
| % Daily Value * | |
| Total Fat 3g |
4% |
| Saturated Fat 1g |
3% |
| Sodium 1393mg |
61% |
| Total Carbohydrate 12g |
4% |
| Dietary Fiber 1g |
4% |
| Total Sugars 7g |
|
| Protein 2g |
4% |
| Vitamin C 7mg |
8% |
| Calcium 40mg |
3% |
| Iron 1mg |
4% |
| Potassium 335mg |
7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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