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Japanese Pickles

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Recipe

 

Yield

6 servings

Prep

10 min

Cook

?

Ready

15 min
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
4 each japanese cucumbers
thinly sliced
*
1 each red onion
thinly sliced
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½ cup rice vinegar
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2 teaspoons rice syrup
*
¼ teaspoon salt
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3 each red chili peppers
seeded
* Camera
2 tablespoons cilantro
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Ingredients

Amount Measure Ingredient Features
4 each japanese cucumbers
thinly sliced
*
1 each red onion
thinly sliced
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118 ml rice vinegar
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1E+1 ml rice syrup
*
1.3 ml salt
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3 each red chili peppers
seeded
* Camera
3E+1 ml cilantro
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Directions

Combine all ingredients and refrigerate.

Serve as a compliment to grilled or spicy foods, or with chicken or fish.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 75g (2.6 oz)
Amount per Serving
Calories 210% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 104mg 4%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 4%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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