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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (137g) Recipe makes 4 servings |
||
| Calories 50 | ||
| Calories from Fat 22 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.5g | 3% | |
| Saturated Fat 0.4g | 1% | |
| Monounsaturated Fat 0.9g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 594mg | 24% | |
| Potassium 331mg | 9% | |
| Total Carbohydrate 6.8g | 2% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 4.3g | ||
| Protein 1.6g | 3% | |
Ingredients
- 4 cups thinly sliced halved zucchini (1 L)
- 1 teaspoon salt (5 mL)
- 1/4 cup rice vinegar (50 mL)
- 2 teaspoons granulated sugar (10 mL)
- 2 teaspoons sesame oil (10 mL)
- 2 garlic cloves, minced
- 1/4 teaspoon hot pepper flakes (1 mL)
Directions
1
In bowl, toss zucchini with salt ; let stand for 15 minutes.2
Drain and squeeze out liquid.3
Add vinegar, sugar, sesame oil, garlic, and hot pepper flakes. Toss to combine.
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