Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
600
Calories
8g
Protein
28g
Fat
75g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Sesame | 1 tbsp (14g) | 120 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Red Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
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 tablespoons sesame seeds, toasted
- 2 tablespoons rice wine vinegar
- 1 tablespoon peanut oil
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2-1 teaspoon sugar (optional)
- 2 medium cucumbers, slices paper thin
- 1/4 cup minced red onions
- 2 tablespoons fresh cilantro, chopped
- =
Directions
1
In a bowl, combine the rice vinegar, peanut oil, soy sauce, sesame oil and crushed red pepper and sugar (if using) and wisk well.
2
Add cucumbers and red onion, and toss them in dressing.
3
Cover and refrigerate for an hour or up to 24 hours.
4
To serve, sprinkle with toasted sesame seeds and chopped cilantro.
5
Can be served chilled or at room temperature.
Recipe sourced from
fandom