Nutrition balance score
Unbalanced
Glycemic Index
33
Low
Glycemic Load
7
Low
Nutrition per serving
Calories356.4 kcal (18%)
Total Fat30.6 g (44%)
Carbs20.8 g (8%)
Sugars12 g (13%)
Protein3.1 g (6%)
Sodium5598.3 mg (280%)
Fiber1.8 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Instructions
Step 2
STEP 1 On a work surface, use a rolling pin or heavy can to gently pound each cucumber until it begins to split. Cut each cucumber lengthwise into quarters and then cut crosswise into 1-inch pieces. Transfer the cucumbers to a bowl and toss with the vinegar, salt, and sugar until evenly combined. Cover with plastic wrap and refrigerate for 30 minutes.
Step 3
STEP 2 In a small saucepan, heat the vegetable oil and garlic over medium-low and cook, stirring, until fragrant, 12–14 minutes. Stir in the chile flakes and peppercorns and remove the pan from the heat. Let the oil cool and then strain into a medium bowl, discarding the solids.
Step 4
STEP 3 Retrieve the cucumbers from the fridge, then lift and squeeze them gently to drain the excess liquid. Transfer the cucumbers to the bowl with the chile oil, add the sesame oil, and toss to combine. Serve cold.
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