4 Serves
15 Mins
4 g
8 g
11 g
Using a peeler, remove the skin from the cucumbers. Slice them into quarters lengthwise, then use a spoon to scrape out any bitter seeds if desired. Cut the cucumber quarters crosswise into 1/2-inch thick pieces.
Ingredients, vitamins, and health benefits
Cucumber
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Vitamin K
67 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
34 µg / 400 µgCalcium
185 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
71 mg / 420 mgPhosphorus
119 mg / 1,250 mgPotassium
203 mg / 4,700 mgSodium
296 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
3 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Place the prepared cucumber pieces into a large mixing bowl. Sprinkle with salt and toss gently to combine.
Drizzle the sesame oil and seasoned rice vinegar over the cucumbers. Add the chili flakes and fresh basil leaves, then toss everything together until well coated.
Garnish the salad with toasted sesame seeds before serving immediately.
Toasted Sesame Seeds
Salt
Sesame Oil
Seasoned Rice Vinegar
Chili Flakes
Basil Leaves
Vitamin A
42 µg / 900 µgVitamin C
5 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
67 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
34 µg / 400 µgCalcium
185 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
71 mg / 420 mgPhosphorus
119 mg / 1,250 mgPotassium
203 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
5
g39
g13
g
Mexican
ChineseZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
6 µg / 55 µgAlcohol
0 g