4 Serves
480 Mins
Using a chefs knife and cutting board, roughly chop the cucumbers into bite-sized pieces.
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GeorgianVitamin K
0 µg / 120 µgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
2 µg / 400 µgCalcium
3 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
6 mg / 420 mgPhosphorus
14 mg / 1,250 mgPotassium
39 mg / 4,700 mgSodium
558 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
0 gAlcohol
0 g
In a sealable container or bowl, whisk together the soy sauce, rice wine vinegar, sesame oil, and a pinch of salt until well combined.
Add the chopped cucumbers to the container, seal it tightly, and shake well to ensure the vegetables are evenly coated in the marinade.
Place the container in the refrigerator to marinate for at least 1 hour, shaking the container occasionally to redistribute the liquid.
51
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Canadian