Miso Black Cod

Miso Black Cod

This delectable fish dish only requires a few ingredients but is full of flavor. The recipe is a slightly tweaked version of the Miso Black Cod created by master Chef Masayoshi Takayama. Masa created the Miso Black Cod dish that i served in many restaurants and now hopefully in your home too.

The key to Miso Black Cod is to allow the fish to marinate in the marinade overnight. The long marinade allows the flavors to sink deeply into the fish so every bite is full of flavor. After marinating the marinade is scrapped off the black cod before the fish is seared in a hot pan. This sear is what creates the wonderful golden brown flavor on the outside of the fish. The recipe comes together very quickly but needs the overnight marinating. I like to serve the fish with sushi rice topped with Ikura (salmon roe) and sautéed Bok Choy

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Miso Black Cod

Silky Black Cod with Salty-Sweet Miso
Prep Time10 mins
Cook Time25 mins
Marinate12 hrs
Total Time12 hrs 35 mins
Course: Main Course
Cuisine: Japanese
Keyword: fish, seafood
Servings: 4
Calories: 107kcal

Ingredients

  • 4 8oz black cod fillets
  • cup sake
  • ¼ cup mirin
  • ¼ cup white miso
  • 2 tbsp sugar

Instructions

  • heat sake and mirin in a pan over medium heat
  • turn down heat and add miso and whisk to dissolve
  • add granulated sugar and whisk to dissolve
  • let marinade cool to room temperature
  • place marinade in baking dish and add black cod
  • toss to coat fish then cover and refrigerate overnight
  • preheat oven to 400
  • Line a baking sheet with foil and spray with oil or use parchment paper to line sheet with no oil
  • add grapeseed oil or any neutral oil to a frying pan to coat pan and place over high heat
  • scrape marinade off of cod and add to hot pan skin side up
  • cook for 3 minutes then turn fillets and cook for another 3 minutes
  • place on foil lined baking sheet and place in oven until fish is cooked through. About 10 minutes.

Nutrition

Serving: 1serving | Calories: 107kcal | Carbohydrates: 18g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 757mg | Potassium: 44mg | Fiber: 1g | Sugar: 11g | Vitamin A: 15IU | Calcium: 11mg | Iron: 1mg

Firecracker Chicken

Firecracker Chicken

This recipe is guaranteed to turn up the heat

I have been seeing this recipe all over the internet and decided to give it a try. I tweaked the sauce to give it a little extra flavor and the results were delicious. My husband is not a fan of buffalo chicken so I was a little nervous about whether he would like this dish but he loved it. The brown sugar mellows the buffalo sauce to create a sweet and spicy dish that is sure to be a crowd pleaser.

If you’re looking for an easy and delicious chicken recipe that has some spice to it this is it. Chicken breast or tenders are cut into pieces and then coated with corn starch before being dipped in egg and lightly fried in vegetable oil. The chicken is then tossed with a spicy sauce before baking in the oven for 20 minutes. Just the right amount of time to make some perfect Jasmine rice to serve the Firecracker Chicken over. This recipe is medium spicy so add more chili flakes if you like your food very spicy or add less (or none) to keep the dish more mild.

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Firecracker Chicken

A spicy-sweet chicken recipe that's easy and flavorful
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: chicken, chicken tenders, entree
Servings: 4 people
Calories: 388kcal

Ingredients

  • 1.5 lb boneless chicken breast or tenders
  • cup corn starch
  • 3 eggs beaten
  • ¼ cup vegetable oil
  • ¾ cup buffalo sauce I like Frank's
  • ½ cup light brown sugar
  • 2 tbsp apple cider vinegar
  • ¼ tsp ginger powder
  • tsp red chili flakes
  • 2 scallions cleaned and thinly sliced

Instructions

  • In a bowl, mix together buffalo sauce, brown sugar, vinegar, ginger and chili flakes and set aside
  • Preheat oven to 325
  • Cut chicken into 1½ inch pieces
  • Mix chicken with corn starch and place in a colander to shake off extra corn starch
  • Heat oil in a pan over medium high
  • Quickly dip chicken pieces in egg and place in a single layer in pan
  • Sauté chicken for a few minutes per side until light brown. Chicken will not be fully cooked at this point
  • Remove chicken from pan and place on a paper towel to remove extra oil
  • Place chicken in a 9 x 13 baking dish and pour sauce over chicken
  • Toss chicken in sauce and place in oven for 20 minutes. Tossing once during cooking time
  • Remove from oven and top with sliced scallions

Notes

To make this recipe less spicy leave the red chili flakes out or increase the brown sugar. To make the sauce spicier add more chili flakes.

Nutrition

Serving: 1serving | Calories: 388kcal | Carbohydrates: 37g | Protein: 40g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 232mg | Sodium: 986mg | Potassium: 720mg | Fiber: 1g | Sugar: 27g | Vitamin A: 248IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 2mg

Prosciutto and Parmesan Risotto Served Two Ways

Prosciutto and Parmesan Risotto Served Two Ways
Risotto with Prosciutto and Parmesan

Risotto is an extremely versatile dish that can be prepared in many ways. Risotto originated in Milan where the tradition of slow cooking was used in preparing rice. Risotto alla Milanese was created by using short grained rice slowly cooked with broth and saffron. The bright yellow color of this dish is absolutely gorgeous and is a staple in the cuisine of Milan. Risotto can also be made with mushrooms, seafood or other types of vegetables. I like to make risotto with prosciutto and parmesan cheese. It is a simple preparation that I serve for dinner and then use the leftovers to make Arancini. Arancini can be served as an hors d’oeuvres or an appetizer. Arancini taste great with my recipe for quick tomato sauce.

Simple Tomato Sauce
Quick and Easy Tomato Sauce
Check out this recipe
Tomato Sauce

Tips on Making Great Risotto

The key to great risotto is to not leave the stove. It is important to constantly and slowly stir the broth into the rice. Risotto needs to be prepared right before serving and will be ready in 20 minutes. Risotto prepared ahead of time tends to be gummy and does not have the correct consistency. The rice needs to be sautéed for a few minutes before adding wine and allowing the wine to absorb into the rice. This preps the rice for the broth and will result in tasty risotto with the correct tenderness.

Can I make this Vegetarian

Yes, you can replace the prosciutto with mushrooms and use vegetable broth instead of chicken broth. If you do use mushrooms you should remove them from the pan after sautéed and stir them back into the risotto after it is cooked. If you leave the mushrooms in for the entire cooking time they will break down and become too mushy.

Another idea is to leave out the prosciutto and stir in green peas at the end. Use your imagination to experiment with new variations just be sure to use the recipe as a base. I would love to see what you come up with. Tag me on instagram or use the #itsjennsview or email me your beautiful creations.

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Prosciutto and Parmesan Risotto

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Appetizer, Main Course, Side Dish
Cuisine: Italian
Keyword: rice
Servings: 4 servings
Calories: 343kcal

Ingredients

  • 1 tbsp olive oil
  • 2 oz prosciutto chopped about 2 thin slices
  • 1 tbsp minced shallot
  • 1 cup arborio rice
  • ¼ cup white wine
  • 4 cups chicken broth
  • ¼ cup parmesan reggiano cheese grated
  • tsp ground black pepper
  • pinch saffron
  • 1 tbsp salted butter
  • chopped Italian Parsley for garnish optional

Instructions

  • heat chicken broth in a sauce pan and place on side
  • Place a frying pan over medium high heat and add olive oil
  • add shallot and saute until translucent. Do not brown
  • use a wooden spoon to stir in prosciutto and rice
  • add white wine and allow it to absorb into the rice
  • stir in saffron and pepper
  • add a cup of warm chicken broth and stir contantly with wooden spoon until absorbed
  • continue to add broth until rice is creamy and al dente. If rice is not creamy enough add some hot water
  • stir in butter and half of the grated parmesan
  • divide onto 4 plates and garnish with remaining parmesan and parsley

Nutrition

Serving: 1person | Calories: 343kcal | Carbohydrates: 41g | Protein: 8g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 1080mg | Potassium: 272mg | Fiber: 1g | Sugar: 1g | Vitamin A: 147IU | Vitamin C: 16mg | Calcium: 93mg | Iron: 3mg

Amazing Arancini

Italian rice balls made out of prosciutto and parmesan risotto

This is a great idea for an appetizer or hors d’oeuvres. I stuff each ball with a little fresh mozzarella so the cheese melts in the center. The best part is that they can be prepared ahead of time up to the point of frying. Truthfully, you can even fry them ahead of time and warm them in the oven before serving but they won’t be quite as crisp and delicious as frying them right before serving. The good news is that they are so delicious so even when reheated they taste amazing. If you are serving the arancini as an hors d’oeuvre make the balls the size of a melon ball so guests can eat it in one or two bites. Serve the arancini with my quick tomato sauce recipe

Please note that I recommend using packaged bread crumbs like Progresso for this recipe. The texture of the bread crumbs will create a thin crisp crust around the Arancini and works much better than fresh bread crumbs.

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Prosciutto and Parmesan Arancini

Prosciutto and Parmesan Rice Balls
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer, hors d’oeuvres
Cuisine: Italian
Servings: 12 pieces

Ingredients

  • cups Prosciutto and Parmesan Risotto cooled to room temperature recipe on Jenn's View
  • 3 oz fresh mozzarella cut into small cubes
  • 2 eggs beaten
  • 1 cup AP flour for coating
  • cups bread crumbs store bought is best for this
  • vegetable oil for frying
  • grated parmesan reggiano for garnish
  • chopped basil for garnish

Instructions

  • form risotto into individual balls
  • press a cube of mozzarella in center of each ball and seal hole with risotto
  • roll each risotto ball in flour then egg and then breadcrumbs.
  • heat 2 inches of vegtable oil in a deep pan
  • fry arancini in batches until golden brown
  • place on a paper towel to remove excess oil
  • sprinkle with grated parmesan and chopped italian parsley to garnish
  • serve with tomato sauce

Notes

This recipe may yield more or less arancini depending on the size of each ball.

Greek Dinner

Greek Dinner

Grilled Marinated Chicken, Tzatziki, Homemade Flatbread, Greek Salad

I am dreaming of Greece. The beautiful whitewashed buildings that enhance the turquoise water in Santorini. Santorini is one of the Cyclades Islands in the Aegean Sea. There are some great white wines that are produced in Santorini. It is a volcanic island so the blend of the mineral rich soil with the sea air yields white wine that is crisp and dry. Vinsanto is Santorini’s biggest contribution to the wine world. It is a sweet wine that requires grapes to be dried in the sun for weeks before being fermented. It is then barrel-aged for several years before being bottled. The result is a dark, golden-colored wine that is served after dinner as a dessert wine. Vinsanto is not to be confused with Vin Santo from Italy. While they are both sweeter wines, they are made from different grapes. Vinsanto from Santorini dates back to the 16th century and is still produced in the traditional method. The food in Greece is perfect. Fresh fish from the sea is simply prepared with a little olive oil, oregano and capers. Squeeze a little lemon on top and you have a healthy and tasty lunch or dinner. In Greece they also serve delicious lamb and chicken.

white and blue concrete building near body of water

I have put together one of my favorite dinners to prepare. The marinade will make the chicken very tender and is complimented by the char created by grilling the chicken. I prefer using chicken tenders rather than chicken breast cut into strips. I just think it works better. This grilled chicken recipe is so healthy and delicious. The paprika and cumin add just the right amount of spice and flavor to the grilled chicken. It balances well with the cool greek salad with salty feta. My son, Max, likes to make his own gyro but I prefer to eat the Grilled Chicken over the Greek Salad with the Flatbread on the side. No matter how you choose to eat it I am sure you will love it.

grilled marinated chicken
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Grilled Greek Chicken Recipe

Grilled Chicken marinated in Greek yogurt and spices
Prep Time10 mins
Cook Time10 mins
Marinating time3 hrs
Total Time3 hrs 20 mins
Course: Main Course
Cuisine: Mediterranean
Keyword: greek food, chicken
Servings: 4 people
Calories: 358kcal

Equipment

  • Grill pan or barbecue

Ingredients

  • cup plain Greek yogurt
  • 2 tbsp lemon juice
  • 2 tbsp red wine vinegar
  • 2 tbsp olive oil
  • 1 garlic cloves minced
  • ¼ tsp kosher salt
  • ¼ tsp pepper
  • 1 tbsp sweet paprika
  • 1 tsp cumin
  • 2 pounds chicken breast or tenders

Instructions

  • Mix ingredients together and add chicken tender strips or chicken breast cut into strips.
  • Marinate for at least 3 hours and up 10 hours.
  • Remove chicken from marinade and grill for approximately 10 minutes, turning chicken over half way

Notes

If you do not have a grill pan or barbecue you can broil the chicken in the oven. Set your oven to broil, place chicken on pan and place in top third of oven for 10 minutes turning chicken over half way. Chicken should have a little char on it.

Nutrition

Serving: 8oz | Calories: 358kcal | Carbohydrates: 3g | Protein: 54g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 148mg | Sodium: 429mg | Potassium: 930mg | Fiber: 1g | Sugar: 2g | Vitamin A: 314IU | Vitamin C: 4mg | Calcium: 74mg | Iron: 1mg

Making flatbread is so much fun. My daughter Olivia and I look forward to making the dough and rolling out the pieces. It is such a quick and great way to make homemade bread. Cut the bread into triangles and serve with Tztziki or Hummus as an hors d’oeuvre or make some to serve at lunchtime with tuna or egg salad. Another idea is to make flatbread in the morning and serve with sautéed spinach, poached eggs and crumbled goat cheese on top. Let me know some ideas that you come up with for serving flatbread.

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Easy Flat Bread Recipe

Homemade Flat Bread
Prep Time10 mins
Cook Time15 mins
Resting Time30 mins
Total Time55 mins
Course: Side Dish
Cuisine: Mediterranean
Keyword: bread, pita
Servings: 4 people
Calories: 435kcal

Equipment

  • Rolling Pin
  • Heavy Bottom Frying Pan

Ingredients

  • 3 cups flour
  • 2 tsp baking powder
  • 1 ½ tsp salt
  • 3 tbsp olive oil or vegetable oil
  • 1 cup ice water
  • Additional vegetable oil for frying

Instructions

  • Combine flour, baking powder, salt in a bowl.
  • Add oil and ice water. Knead. Dough should be moist but not sticky
  • Cover with plastic wrap for 15 min.
  • Divide dough into golf ball sized balls.
  • Sprinkle each with flour and roll into circle around ¼ inch thick.
  • Preheat heavy bottom pan. Add a little oil to coat pan. Cook flatbread one at a time. Turn flatbread after 2 minutes or so.
  • Wipe pan with oil in between each bread so bottom isn’t burned.

Nutrition

Serving: 2pieces | Calories: 435kcal | Carbohydrates: 72g | Protein: 10g | Fat: 11g | Saturated Fat: 2g | Sodium: 989mg | Potassium: 100mg | Fiber: 3g | Sugar: 1g | Calcium: 149mg | Iron: 5mg

Tzatziki is a creamy, refreshing spread that can be served in a variety of ways. Works well as an hors d’oeuvre or as a side spread for chicken and lamb. Also works well served with a simple grilled salmon.

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Tzatziki

Traditional Yogurt Cucumber spread
Prep Time10 mins
Resting Time1 hr
Total Time1 hr 10 mins
Course: Appetizer, Side Dish, Sauces and Dips
Cuisine: Mediterranean
Keyword: greek food, Sauce
Servings: 4 people
Calories: 36kcal

Ingredients

  • 1 Cup Plain Greek Yogurt
  • ½ english cucumber peeled, grated and squeezed dry in paper towels
  • 1 tbsp tbl fresh lemon juice
  • 1 tsp olive oil
  • ½ tsp minced garlic
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

  • Combine all ingredients and place in refrigerator for at least one hour.

Nutrition

Serving: 4g | Calories: 36kcal | Carbohydrates: 4g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 164mg | Potassium: 126mg | Fiber: 1g | Sugar: 2g | Vitamin A: 39IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 1mg

What Sides Should I Serve?

I like to serve the grilled chicken with potatoes and a greek salad. The Greek salad is cool and salty and compliments the chicken perfectly. I like to serve my air fried potato recipe as well so I can crispy potatoes into the Tzatziki Sauce. Another bonus is that all this food can be easily served the next day for lunch. The leftover grilled chicken can be eaten cold or warm on a sandwich or over the leftover Greek Salad.

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Greek Salad

A colorful salad of cucumbers, peppers, tomatoes, olives and feta
Prep Time15 mins
Total Time15 mins
Course: Appetizer, Side Dish, Salad
Cuisine: Mediterranean
Keyword: greek food, vegetable, Salad, vegetarian
Servings: 4 people
Calories: 269kcal

Ingredients

  • 1 English cucumber pealed and cut
  • 1 cup grape tomatoes cut in half
  • 1 red or yellow bell pepper seeded and cut
  • 4 oz feta cheese
  • 1 cup green and calamata olives

Dressing

  • ¼ cup extra virgin olive oil
  • 1 tsp fresh lemon juice
  • tsp dried oregano
  • ¼ tsp salt
  • tsp ground black pepper

Instructions

  • Place tomatoes, pepppers,cucumbers on a plate
  • mix dressing and toss with salad
  • add feta and olives

Nutrition

Serving: 1person | Calories: 269kcal | Carbohydrates: 9g | Protein: 5g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 918mg | Potassium: 293mg | Fiber: 2g | Sugar: 4g | Vitamin A: 701IU | Vitamin C: 62mg | Calcium: 176mg | Iron: 1mg

Burstin’ Blueberry Muffins

Burstin’ Blueberry Muffins

Summer is in the air so it’s time to start making and baking our favorite summertime treats. This time of year is perfect for making recipes using fresh fruit and berries.

These blueberry muffins can be made in the traditional size or as mini muffins. I like to make them in the mini size so each tiny bite is packed with fresh whole blueberries. They are quick and easy to make in the morning and leave out on the counter for your friends and family to grab during the day. Assuming, of course, that you resist eating them all yourself.

The blueberry muffins are topped with a white sugar crumble that creates a delicious crunch on the top of the muffins. The muffins are delicious eaten right away but also freeze beautifully. Simply defrost on the counter or warm them up in a 300 oven.

Can I Substitute the Blueberries with other Fruit?

Yes, you can put chopped chopped peaches or strawberries in the muffins or substitute the blueberries with fresh raspberries.

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Burstin’ Blueberry Mini Muffins

Tiny Muffins Filled with Whole Blueberries
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: muffins, pastry
Servings: 12 mini muffins
Calories: 97kcal

Equipment

  • 12 cup mini mufin pan
  • mini muffin paper liners

Ingredients

  • ¾ cup AP flour
  • cup sugar
  • 1 tsp baking powder
  • ¼ cup milk
  • 2 tbsp vegetable oil or melted butter
  • ¼ tsp vanilla extract
  • ½ cup blueberries use small berries

Topping

  • ¼ cup granulated sugar
  • 2 tbsp butter
  • 1 tbsp flour
  • ½ tsp cinnamon

Instructions

  • Preheat oven to 400
  • place muffin liners in cups
  • mix flour, sugar and baking powder together
  • mix milk, vanilla, oil and egg together in a seperate bowl
  • add milk mixture to flour mixture
  • gently blend in blueberries
  • use a spoon to fill muffin tins almost all the way to the top of each lined cup.
  • mix topping ingredients together until crumbly
  • sprinkle on top of each muffin
  • bake in oven for 10-15 minutes

Notes

If batter is too thick add a tablespoon of milk to thin it out.

Nutrition

Serving: 1mini muffin | Calories: 97kcal | Carbohydrates: 18g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 40mg | Potassium: 25mg | Fiber: 1g | Sugar: 11g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg

Sticky Hoisin Lamb with Broccoli

Sticky Hoisin Lamb with Broccoli

This is a great easy weeknight dinner. The lamb is placed in the marinade for at least two hours and up to six hours. This gives you lots of flexibility when timing dinner. After the lamb has marinated, dinner will be ready in 20 minutes. I like to serve this dish wish Jasmin rice and Asian Cucumber Salad. The cool cucumbers balance the hoisin perfectly.

What is Hoisin Sauce?

Hoisin is Cantonese and the name translates to ‘seafood’ even though there is no seafood in it. It is made from fermented soybeans, spices and sugar to create umami. Umami is the fifth category of taste in food. Umami is typically tasted in fermented products and meat broth. It is a savory taste that is one onto its’ own. Hoisin is usually used in in meat and poultry dishes and is a wonderful sauce for Peking Duck. In this recipe the Hoisin sauce is mixed with soy sauce to create a depth of flavor and thin out the sauce. The addition of chili flakes adds a little kick to the dish.

Can I substitute the Lamb with Something Else?

Yes, you can absolutely substitute chicken or beef instead of the lamb. Try using the marinade on sirloin steak, skirt steak or filet mignon and grilling it on the barbecue in the warmer months. The sauce creates the most delicious char on the steak

This dish can also be made using only vegetables. Try adding eggplant or Bok Choy instead of meat. I would avoid using leafy greens since the sauce will over power them.

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Sticky Hoisin Lamb

A marinade with Hoisin, Soy Sauce and other ingredients blend together to make a delicious dish
Prep Time10 mins
Cook Time15 mins
Marinating2 hrs
Total Time2 hrs 25 mins
Course: Main Course
Cuisine: Chinese
Keyword: meatloaf, lamb
Servings: 4 servings
Calories: 413kcal

Ingredients

  • lb lamb strips
  • ½ cup hoisin sauce
  • cup soy sauce
  • 2 tbsp light brown sugar
  • 2 tsp sesame oil
  • 1 garlic clove minced
  • tbsp rice wine vinegar
  • ¼ tsp red chili flakes
  • ½ tsp grated fresh ginger
  • 1 scallion white part only thinly sliced
  • 1 lb broccoli florets

Instructions

  • Blend hoisin, soy sauce, sugar, sesame oil, vinegar, glarlic, ginger and chili flakes in a medium glass bowl
  • Add lamb strips and toss well. Cover and refrigerate for 2 – 6 hours
  • Preheat oven to 400
  • Put broccoli florets in lamb marinade and toss to coat well
  • Spread lamb and broccoli in a baking dish
  • Bake on upper rack in oven for 15 minutes
  • Remove from oven and serve with sliced scallions on top

Notes

This recipe also works great on the barbecue.

Nutrition

Serving: 1serving | Calories: 413kcal | Carbohydrates: 30g | Protein: 42g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 113mg | Sodium: 1793mg | Potassium: 932mg | Fiber: 4g | Sugar: 18g | Vitamin A: 776IU | Vitamin C: 102mg | Calcium: 98mg | Iron: 5mg
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Asian Cucumber Salad

Prep Time10 mins
Chill Time15 mins
Total Time25 mins
Course: Side Dish, Salad, Snack
Cuisine: Chinese
Keyword: vegetable, Salad
Servings: 4 servings
Calories: 24kcal

Ingredients

  • 1 English cucumber
  • 3 tbsp rice wine vinegar
  • ½ tsp sugar
  • 1 tsp sesame oil
  • tsp red chili flakes
  • ¼ tsp sea salt

Instructions

  • Thinly slice cucumber
  • Mix together remaining ingredients and pour over cucumber slices
  • chill for 15 minutes

Nutrition

Calories: 24kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 148mg | Potassium: 112mg | Fiber: 1g | Sugar: 2g | Vitamin A: 97IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg