Oriental Cucumber Salad Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
Main Ingredient

Ingredients

 Baby cucumber10 , sliced in very thin rounds (About 3 Inches Long)
 Green onions1 Bunch (100 gm), finely chopped (Tops Only)
 Honey/Sugar2 Teaspoon
 Toasted sesame seed2 Teaspoon
 White distilled vinegar1⁄2 Cup (8 tbs)
 Sesame oil1⁄2 Teaspoon
 Light soy sauce5 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 433 Calories from Fat 77

% Daily Value*

Total Fat 9 g13.9%

Saturated Fat 1.6 g8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5820.4 mg242.5%

Total Carbohydrates 76 g25.4%

Dietary Fiber 12.4 g49.7%

Sugars 35.4 g

Protein 19 g37.1%

Vitamin A 111.5% Vitamin C 146.1%

Calcium 40.8% Iron 42.6%

*Based on a 2000 Calorie diet

Directions

Arrange cucumber and onion in a shallow glass dish.
Shake remaining ingredients except salad greens in a covered jar; pour over the vegetables.
Refrigerate for 2 hours, stirring occasionally.
Drain cucumber and onion; marinade can be strained and refrigerated for use again.
Serve salad on lettuce or other salad greens.
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