Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Daikon Radish | 1/2 cup (58g) | 12 |
| Radish | 1/2 cup (58g) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Toasted Sesame Seed | 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
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- 1 piece large daikon radish (long white oriental radish), finely sliced
- 9 cloves garlic, finely chopped
- 1 piece small onion, sliced
- 3 tablespoons peanut oil
- 3 tablespoons rice vinegar
- 2 tablespoons peanut
- 2 tablespoons coriander leaves, chopped
- 1 tablespoon sugar
- 1 tablespoon toasted sesame seeds
- 1 teaspoon salt
- 1 teaspoon fish sauce
- =
Directions
In a bowl, mix rice vinegar, salt and sugar. Whisk until salt and sugar are dissolved. Add radish. Toss and chill for 10-15 minutes. Soak onion in cold water for 5 minutes and drain. In a frying pan, fry garlic in oil over high heat until golden. Remove from heat and drain excess oil using absorbent paper. In a wok, dry-fry peanuts and grind finely. When ready to serve, drain excess liquid from radish mixture then add all ingredients. Toss well.