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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (153g) Recipe makes 2 servings The following items or measurements are not included below: 1 tablespoon rice wine vinegar |
||
| Calories 42 | ||
| Calories from Fat 21 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.4g | 3% | |
| Saturated Fat 0.4g | 1% | |
| Monounsaturated Fat 0.9g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 221mg | 9% | |
| Potassium 222mg | 6% | |
| Total Carbohydrate 5.5g | 1% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 2.5g | ||
| Protein 1.0g | 1% | |
Ingredients
- 1 English cucumber
- 1 tablespoon rice wine vinegar
- 1 teaspoon dark sesame oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon crushed red pepper flakes
Directions
1
Cut cucumber into thirds crosswise.2
Cut each piece into quarters lengthwise.3
Coat cucumbers with cooking spray.4
Grill for 6 min or til lightly charred and crisp-tender, turning occasionally.5
Place cucumber in a bowl.6
Add remaining ingredients and toss gently to combine.
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- Course > Side Dishes
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