Photo: Charles Deluvio
Estimated Nutrition (whole recipe, rough)
410
Calories
6g
Protein
14g
Fat
64g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Red Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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 |
| Salt | 1 tsp (6g) | 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
- 1 pound pickling cucumbers
- 1 tablespoon salt
- 1/3 cup granulated sugar
- 4 tablespoons soy sauce
- 1 tablespoon chili oil
- 1/3 cup red rice vinegar
- 1 teaspoon ground Szechuan peppercorns
Directions
1
Julienne the cucumbers. Place in a colander and sprinkle with the salt. Let the cucumbers sit for 15 minutes. Remove from the colander and pat dry with paper towels. Arrange the cucumbers in a shallow glass baking dish.
2
While desalting the cucumbers, whisk together the remaining ingredients.
3
Lay the cucumbers out on a shallow glass baking dish. Pour the pickling mixture over. Cover and refrigerate overnight.
4
Category:American Chinese Recipes
5
Category:American Chinese Salads
Recipe sourced from
fandom