4 Serves
20 Mins
Thoroughly wash the fresh vegetables including lettuce and cucumber under cold running water and dry them using a salad spinner.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
67 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
96 µg / 400 µgCalcium
50 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
29 mg / 420 mgPhosphorus
59 mg / 1,250 mgPotassium
304 mg / 4,700 mgSodium
711 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Using a chef's knife and cutting board, chop the lettuce, cucumber, and onions into bite-sized pieces.
In a small mixing bowl, whisk together the rice vinegar, sesame oil, and a pinch of salt and black pepper to create the dressing.
Combine the chopped vegetables in a large serving bowl, drizzle with the prepared dressing, and toss gently to coat evenly.
59
g7
g30
g
