** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Sprinkle with the salt and let stand in a bowl for 2 hours.
3. Rinse in cold water and squeeze out the moisture.
4. Mix the rest of the ingredients and fold in the cucumbers into the sauce.
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Dietary Notes:
This recipe is low-sodium with 10.5mg per serving, low-fat with 0.25g per serving, low-saturated fat with 0.08g per serving and low-cholesterol with 10.67mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Beans, Sulfites, Natural Sweeteners, Cucumber, Vinegar allergies.