Photo: Gabriel Gurrola
Estimated Nutrition (whole recipe, rough)
326
Calories
2g
Protein
27g
Fat
12g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Sesame | 1 tbsp (14g) | 120 |
| Sake | 1 oz (30ml) | 39 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Shiso | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds mixed vegetables, such as 4x1/2" spears of English hothouse or Persian cucumbers, 4x1/4" spears of peeled carrots, and quartered radishes
- 1 1/2 tablespoons kosher salt
- 8 thinly sliced shiso or large basil leaves
- 1 red Fresno chile or jalapeño cut into 1/2" rings
- 3 tablespoons sake
- 2 tablespoons seasoned rice vinegar
- 2 teaspoons sesame seeds
- 1 teaspoon finely grated peeled ginger
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes