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Ingredients50 m servings 51 cals
Original recipe yields 8 servings
- Place Persian cucumbers in a bowl; add salt and mix well. Let sit until cucumbers release their juices, about 10 minutes. Squeeze excess juice from cucumbers and drain.
- Whisk rice vinegar, white sugar, soy sauce, and sesame oil together in a bowl until sugar is dissolved; pour over cucumbers. Marinate for 30 minutes. Garnish with sesame seeds.
Per Serving: 51 calories; 1.8 g fat; 8.9 g carbohydrates; 0.8 g protein; 0 mg cholesterol; 329 mg sodium. Full nutrition
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