Photo: Charles Deluvio
Estimated Nutrition (whole recipe, rough)
146
Calories
1g
Protein
14g
Fat
5g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Chili | 1 tsp (2.7g) | 8 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 cucumbers, peeled, split lengthwise, seeded and thinly sliced
- 1/4 cup seasoned rice vinegar
- 2 tablespoons oil
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 3 tablespoons minced fresh mint, plus mint leaves for garnish
- =
Directions
1
Toss together cucumbers, vinegar, oil, salt, and red pepper flakes in a large bowl. Refrigerate up to 6 hours. Before serving, toss well, then pour off excess liquid. Add mint and toss again. Taste and adjust seasoning if necessary. Garnish with mint leaves. Serve chilled.
Recipe sourced from
fandom