Directions:
- Salt cucumber lightly and using a blunt side of kitchen knife or wooden rolling pin, lightly pound the cucumber to break down the flesh somewhat up and down. Cut the cucumber into 1 1/4 inch or 3cm pieces.
- Julienne carrot into about 1 1/4 inch or 3 cm pieces. Parboil for about 1 minute and chill in cold water. Drain.
- Julienne ginger and soak in cold water for about 10 minutes. Drain.
- Cut dry hot chili pepper into thin ringlets.
- Combine sesame oil, soy sauce, sugar, vinegar and salt to taste in a bowl with cucumber, carrot, ginger and dry hot chili pepper. Let the mixture marinate for 1 hour before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 127.77 Kcal (535 kJ) | ||
| Calories from fat | 82.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.13g | 14% | |
|---|---|---|---|
| Sodium | 683.88mg | 28% | |
| Potassium | 301.31mg | 6% | |
| Total Carbs | 9.31g | 3% | |
| Sugars | 5.36g | 21% | |
| Dietary Fiber | 2.14g | 9% | |
| Protein | 3.07g | 6% | |
| Vitamin C | 15.9mg | 27% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.4mg | 2% | |
| Calcium | 27.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 67.42 Kcal (282 kJ) | ||
| Calories from fat | 43.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.82g | 14% | |
|---|---|---|---|
| Sodium | 360.89mg | 28% | |
| Potassium | 159mg | 6% | |
| Total Carbs | 4.91g | 3% | |
| Sugars | 2.83g | 21% | |
| Dietary Fiber | 1.13g | 9% | |
| Protein | 1.62g | 6% | |
| Vitamin C | 8.4mg | 27% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.2mg | 2% | |
| Calcium | 14.6mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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