Cucumber Salad

Name: Cucumber Salad
Total time: 5 min
Yield: 523 g
Ingredients: Lemon 20 g; Allulose Syrup 40 스푼; Soymilk Greek Yogurt 115 g; Apple 160 g; Cabbage Salad (without dressing) 30 g; Kohlrabi 27 g; Raw Carrot 45 g; Raw Cucumber 86 g

Cook 5 min Difficulty EASY 244 kcal

#Cucumber Salad #Cucumber Dish #Salad Recipe #Easy Cooking #Diet #Low Calorie #Summer Food #Vegetable Salad #Korean Salad #Vegan Food

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Ingredients

Main ingredients

Lemon 20 g
Allulose Syrup 2 스푼
Soymilk Greek Yogurt 115 g
Apple 160 g
Cabbage Salad (without dressing) 30 g
Kohlrabi 27 g
Raw Carrot 45 g
Raw Cucumber 86 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 68.41 g 72%

Protein 16.4 g 17%

Fat 4.65 g 11%

Serving size 523g

Cooking steps

1

Wash the cucumber thoroughly and slice thinly.
2

Sprinkle salt over the cucumber and let it sit for 10 minutes, then remove excess moisture.
3

Julienne the carrot thinly.
4

Mince the garlic.
5

Place the cucumber, carrot, and garlic in a bowl, add sugar, vinegar, salt, and sesame oil, and mix well.
6

Sprinkle sesame seeds on top to finish.

Cucumber Salad

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