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Nutrition Facts
Serving Size 103 g
(Approx. 8 Servings)
Amount Per Serving
Calories 45 Calories From Fat 15
% Daily Value*
Total Fat 2 g 0%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 120 mg 5%
Total Carbohydrate 6 g 2%
Dietary Fiber 1 g 4%
Sugars 4 g
Protein 1 g
Vitamin A 4% • Iron 2%
Vitamin C 10% • Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Quick Pickled Asian Style Cucumber Salad

Prep Time
40 minutes
Cook Time
N/A
Total Time
40 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

2 medium hothouse cucumbers
1/4 medium red onion, (about 1/2 cup) sliced very thinly
5 small radishes, scrubbed and sliced very thinly
1/2 cup(s) rice vinegar
1 Tbsp avocado oil, (or other neutral flavored oil)
1 Tbsp fresh lime juice
1/2 Tsp crushed red pepper flakes, (more or less, according to taste)
2 Tsp honey
1/2 Tsp kosher salt, (or to taste)
2 Tbsp fresh cilantro, finely chopped
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Instructions

1
Wash and partially peel cucumber (leave thin stripes of peel on for color and texture). Slice cucumber into thin slices using a food processor with the slicing blade or by hand. Place in a medium sized bowl.
2
Add sliced onion and radishes to cucumbers.
3
In a small bowl whisk together rice vinegar, lime juice, red pepper flakes and honey.
4
Pour rice vinegar mixture over vegetables and chill for 15 to 20 minutes before serving. Garnish with fresh cilantro just before serving
5
Chef's Note: For a crisp, light "pickled" flavor serve after chilling briefly. For a stronger spicy, pickled flavor serve the next day after cucumbers have softened and radishes have turned slightly pink.
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