Korean Cucumber Salad Recipe

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Ingredients:

Serving

Directions:

Rinse, peel (if desired) and thinly slice English cucumber.
In a bowl, mix cucumber with 1 teaspoon salt.
Let stand until cucumber is wilted, about 45 minutes.
Rinse and drain; squeeze excess liquid from cucumber and return to rinsed bowl.
Add 2 tablespoons white distilled vinegar, 2 tablespoons Asian sesame oil, 1 tablespoon sugar, and salt and pepper to taste.
Serve at room temperature or cold.
Shortly before serving, sprinkle with toasted sesame seeds.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	60.66 Kcal (254 kJ)
Calories from fat	51.46 Kcal
		% Daily Value*
Total Fat	5.72g	9%
Sodium	388.07mg	16%
Potassium	12.63mg	0%
Total Carbs	2.07g	1%
Sugars	1.4g	6%
Dietary Fiber	0.39g	2%
Protein	0.47g	1%
Vitamin C	0.1mg	0%
Iron	1.8mg	10%
Calcium	25.7mg	3%

Amount Per 100 g
Calories	318.84 Kcal (1335 kJ)
Calories from fat	270.47 Kcal
		% Daily Value*
Total Fat	30.05g	9%
Sodium	2039.8mg	16%
Potassium	66.39mg	0%
Total Carbs	10.88g	1%
Sugars	7.36g	6%
Dietary Fiber	2.06g	2%
Protein	2.45g	1%
Vitamin C	0.7mg	0%
Iron	9.4mg	10%
Calcium	134.9mg	3%

* 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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