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Korean-Style Cucumber and Edamame Salad
FATFREE VEGAN KITCHEN8Ingredients
70Minutes
80Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 cucumbers (medium, about 16 ounces peeled, quartered lengthwise, and cut into 1/4-inch slices)
- 1 onion (medium, quartered and sliced)
- 1 tsp. salt (Kosher flake)
- 1 cup edamame (shelled, prepared, boiled in salted water for 5 minutes)
- 1 Tbsp. sesame seeds
- 3 Tbsp. lemon juice (freshly squeezed)
- 1/2 tsp. cayenne pepper (or to taste)
- dark sesame oil (1/2 tsp toasted)
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NutritionView More
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80Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories80Calories from Fat25 |
| % DAILY VALUE |
| Total Fat2.5g4% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium600mg25% |
| Potassium430mg12% |
| Protein5g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate13g4% |
| Dietary Fiber4g16% |
| Sugars5g |
| Vitamin A6% |
| Vitamin C25% |
| Calcium8% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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