Korean Cucumber Salad Recipe

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Korean Cucumber Salad
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Ingredients:

Directions:

  1. Combine cucumber and sea salt, tossing well. Let stand at room temperature for 20 minutes. Drain and squeeze dry.
  2. Combine cucumber, green onions, rice vinegar, crushed red pepper, and sesame oil.
  3. Serve chilled or at room temperature.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4.26 Kcal (18 kJ)
Calories from fat 2.53 Kcal
% Daily Value*
Total Fat 0.28g 0%
Sodium 530.28mg 22%
Potassium 2.8mg 0%
Total Carbs 0.43g 0%
Sugars 0.39g 2%
Dietary Fiber 0.03g 0%
Protein 0.02g 0%
Vitamin C 0.4mg 1%
Calcium 0.8mg 0%
Amount Per 100 g
Calories 79.36 Kcal (332 kJ)
Calories from fat 47.16 Kcal
% Daily Value*
Total Fat 5.24g 0%
Sodium 9879.63mg 22%
Potassium 52.16mg 0%
Total Carbs 8.06g 0%
Sugars 7.25g 2%
Dietary Fiber 0.63g 0%
Protein 0.32g 0%
Vitamin C 8.3mg 1%
Iron 0.3mg 0%
Calcium 14.8mg 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.1
    Points
  • 0
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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