Korean Cucumber Salad Recipe

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Ingredients

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Nutrition

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Total time

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Ingredients:

Serving

3 tbsp rice vinegar
1 tbsp sugar
kosher salt
1 lb cucumber, peeled, seeded and thinly sliced ( kirby good)
1/4 medium red onion, thinly sliced

Directions:

In medium bowl, mix vinegar, sugar, and 1/2 teaspoon salt until sugar and salt dissolve. Stir in cucumbers and onion. Cover and refrigerate at least 10 minutes or up to 4 hours to blend flavors, stirring occasionally.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	4.94 Kcal (21 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	0.56mg	0%
Potassium	32.85mg	1%
Total Carbs	1g	0%
Sugars	0.67g	3%
Dietary Fiber	0.25g	1%
Protein	0.24g	0%
Vitamin C	0.8mg	1%
Calcium	3.5mg	0%

Amount Per 100 g
Calories	18.52 Kcal (78 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	2.1mg	0%
Potassium	123.19mg	1%
Total Carbs	3.75g	0%
Sugars	2.53g	3%
Dietary Fiber	0.95g	1%
Protein	0.9g	0%
Vitamin C	2.9mg	1%
Calcium	13.1mg	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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