Korean Cucumber Salad Recipe

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Korean Cucumber Salad
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Ingredients:

Directions:

  1. In a medium bowl, stir together vinegar, black pepper, and red pepper flakes.
  2. Heat oil in a saucepan over medium-high heat. Stir in sesame seeds, and reduce heat to medium. Cook until seeds are brown, about 5 minutes. Remove seeds with a slotted spoon, and stir into vinegar mixture. Mix in cucumber, green onions, and carrot. Cover, and refrigerate at least 5 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 193.07 Kcal (808 kJ)
Calories from fat 121.93 Kcal
% Daily Value*
Total Fat 13.55g 21%
Sodium 29.31mg 1%
Potassium 476.84mg 10%
Total Carbs 12.03g 4%
Sugars 3.9g 16%
Dietary Fiber 5.38g 22%
Protein 5.69g 11%
Vitamin C 10.6mg 18%
Vitamin A 0.3mg 10%
Iron 2.8mg 16%
Calcium 223.1mg 22%
Amount Per 100 g
Calories 60.02 Kcal (251 kJ)
Calories from fat 37.91 Kcal
% Daily Value*
Total Fat 4.21g 21%
Sodium 9.11mg 1%
Potassium 148.25mg 10%
Total Carbs 3.74g 4%
Sugars 1.21g 16%
Dietary Fiber 1.67g 22%
Protein 1.77g 11%
Vitamin C 3.3mg 18%
Vitamin A 0.1mg 10%
Iron 0.9mg 16%
Calcium 69.3mg 22%

* 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

  • 4.2
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free

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