Directions:
- Cut cucumber in half lengthwise and remove the seeds. Cut flesh into 3.5 cm juliennes.
- Mix 1 tsp salt with cucumbers, and let sit for 15 minutes to draw out the extra moisture.
- Cut the carrot into pieces the same size as the cucumber.
- Heat oil in a wok and add ginger and mustard seeds, cooking until mustard seeds pop. Stir in the turmeric and chili powder, then add the vegetables, sugar, and salt and saute for 2 minutes (do not overcook, the vegetables should stay crunchy).
- Remove from heat and mix well with vinegar. Allow the vegetables to cool in the pan, then place in a jar. Refrigerate overnight before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 85.12 Kcal (356 kJ) | ||
| Calories from fat | 62.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.99g | 11% | |
|---|---|---|---|
| Sodium | 751.39mg | 31% | |
| Potassium | 204.47mg | 4% | |
| Total Carbs | 4.98g | 2% | |
| Sugars | 2.36g | 9% | |
| Dietary Fiber | 1.76g | 7% | |
| Protein | 1.15g | 2% | |
| Vitamin C | 3.9mg | 7% | |
| Vitamin A | 0.3mg | 8% | |
| Iron | 0.3mg | 2% | |
| Calcium | 22mg | 2% | |
| Amount Per 100 g | |||
| Calories | 72.42 Kcal (303 kJ) | ||
| Calories from fat | 53.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.95g | 11% | |
|---|---|---|---|
| Sodium | 639.35mg | 31% | |
| Potassium | 173.98mg | 4% | |
| Total Carbs | 4.24g | 2% | |
| Sugars | 2.01g | 9% | |
| Dietary Fiber | 1.5g | 7% | |
| Protein | 0.98g | 2% | |
| Vitamin C | 3.3mg | 7% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.3mg | 2% | |
| Calcium | 18.7mg | 2% | |
* 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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