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Cucumber Salad with Rice Wine Vinegar

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.8905
Energy (kCal)49.536
Carbohydrates (g)5.9063
Total fats (g)2.4
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a medium bowl, toss the cucumber slices with all the other ingredients, except sesame seeds. | 2. Cover, and refrigerate for at least an hour. | 3. Sprinkle with the toasted sesame seeds just before serving. | 4. Note: To toast sesame seeds, place in a dry skillet over medium heat, and toast until lightly browned and fragrant. Actually, I pick up a half pound at the health food store, rinse and drain them well, and then toast them in thedry skillet. Allow them to cool completely, and store them in the freezer until needed; they WILL rapidly go rancid otherwise. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sesame seed 1 teaspoon toasted 28.5 1.3095 0.8905 2.4
    cucumber 2 peeled peeled halved seeded sliced - - - -
    rice wine vinegar 2 tablespoons - - - -
    white vinegar 1 tablespoon distilled 2.682 0.006 0.0 0.0
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    kosher salt 1/2 teaspoon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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