Estimated Nutrition (whole recipe, rough)
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 |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Sesame | 1 tbsp (14g) | 120 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | 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
- 4 cucumbers, peeled
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon rice wine vinegar
- 1 clove garlic, minced
- 4 tablespoons soy sauce
- 1 tablespoon sesame oil
- Few drops chile sauce
Directions
Slice cucumbers lengthwise. Sprinkle salt on cut sides, then place cut-side down on paper towels to drain.
After 30 minutes, pat dry.
Slice cucumbers into 1/2 inch pieces. Place in a large bowl. In a small bowl, combine the remaining ingredients.
Sprinkle on cucumbers and toss to coat. Let sit for 1 hour before serving.
Category:Cambodian Recipes
Category:Cambodian Vegetarian