Zesty Oriental Cucumber Salad Recipe
Ingredients
| Cucumbers | 5 1⁄2 Cup (88 tbs), sliced (pared) | |
| Salt | 1⁄2 Teaspoon | |
| Carrot | 1⁄2 Cup (8 tbs), grated | |
| Rice wine vinegar | 1⁄4 Cup (4 tbs) | |
| Sesame oil | 2 Teaspoon | |
| Granulated sugar substitute/Equal 2 teaspoons sugar | 2 Teaspoon | |
| Red pepper flakes | 1⁄8 Teaspoon, crushed |
Nutrition Facts
Serving size: Complete recipe
Calories 203 Calories from Fat 96
% Daily Value*
Total Fat 11 g16.8%
Saturated Fat 1.7 g8.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1026.9 mg42.8%
Total Carbohydrates 27 g9%
Dietary Fiber 4.8 g19.4%
Sugars 12.6 g
Protein 4 g8.9%
Vitamin A 226.3% Vitamin C 33.7%
Calcium 11.3% Iron 10%
*Based on a 2000 Calorie diet
Directions
2. Rinse cucumbers with cold water and drain well. Return to mixing bowl and add carrot.
3. In small bowl, combine remaining ingredients; pour over cucumbers and carrot and toss well. Cover and refrigerate 4 hours; toss again before serving.
Chef
