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Pickled Asian Ginger Salad

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $0.7

$0.70 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 vegetarian,vegan,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,fodmap friendly,vegan side dish,antipasti,salad,starter,snack,appetizer,antipasto,hor d'oeuvre Asian
spoonacular Score:58%

Spoonacular Score: 58%

 

The recipe Pickled Asian Ginger Salad could satisfy your Asian craving in around 45 minutes. This recipe makes 4 servings with 176 calories, 2g of protein, and 5g of fat each. For 70 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. Head to the store and pick up sesame oil, ginger, cucumber, and a few other things to make it today. It works well as a hor d'oeuvre. This recipe from Foodista has 1 fans. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly diet. All things considered, we decided this recipe deserves a spoonacular score of 56%. This score is pretty good. Try Asian Chicken Burger with Spicy Lemongrass Mayo and Pickled Asian Slaw, Asian Ginger Chicken Salad, and Spicy Spaghetti Ginger Salad (Asian) for similar recipes.

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Dutton-Goldfield Dutton Ranch Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 43 dollars per bottle.

Dutton-Goldfield Dutton Ranch Chardonnay

2013 was another stellar growing season in the Russian River Valley; warm spring, great flowering weather, and a long moderate ripening season. Our blocks for the Dutton Ranch blend were harvested between September 9 and October 11; the fruit was beautifully clean and ripe, and gave us wines with the acid backbone and luscious citrus and stone fruit flavors we so love from our neighborhood. This wine is about freshness and balance: in the nose it leads with Meyer lemon, pear and mineral notes, with tropical and ginger overtones. In the mouth, the lusciousness of this season is balanced by solid acidity and an evolving fruit core that keeps you coming back. Lemon sourball, ripe pear and a touch of green apple fill out the fruit profile, while the steely minerality and sweet cream add a complexity that we love in this wine. Moderate alcohol and the signature juicy acidity of Green Valley facilitate the fresh, lingering citrus/ginger finish. This is a wine that evolves in the glass and will easily reward 5 years of cellar aging, but both will be a challenge with its immediate allure.

» Get this wine on Wine.com

Ingredients

Servings:
some
some black white sesame seeds
black white sesame seeds
0.75 cup
0.75 cup carrot
carrot
0.75 cup
0.75 cup cucumber
cucumber
1 cup
1 cup daikon
daikon
1 Tbsp
1 Tbsp ginger
ginger
0.5 cup
0.5 cup rice vinegar
rice vinegar
1 tsp
1 tsp sesame oil
sesame oil
0.5 cup
0.5 cup sugar
sugar
some black white sesame seeds
some
black white sesame seeds
0.75 cup carrot
0.75 cup
carrot
0.75 cup cucumber
0.75 cup
cucumber
1 cup daikon
1 cup
daikon
1 Tbsp ginger
1 Tbsp
ginger
0.5 cup rice vinegar
0.5 cup
rice vinegar
1 tsp sesame oil
1 tsp
sesame oil
0.5 cup sugar
0.5 cup
sugar

Equipment

plastic wrap
plastic wrap
grater
grater
bowl
bowl
plastic wrap
plastic wrap
grater
grater
bowl
bowl


Instructions

  1. Wash and peel daikon, carrot and cucumber.
  2. Slice all vegetables with a grater or mandolin and place in a bowl
  3. In another bowl, mix vinegar, sesame oil and sugar until sugar is dissolved.
  4. Grate ginger and add to vinegar mixture.
  5. Pour vinegar mixture on sliced veggies and stir thoroughly.
  6. Cover with plastic wrap and refrigerate for two hours.
  7. After chilling, stir again and plate.
  8. Top with sesame seeds and serve.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.70
Ingredient
some black white sesame seeds
¾ cups carrot
¾ cups cucumber
1 cup daikon
1 tablespoon ginger
½ cups rice vinegar
1 teaspoon sesame oil
½ cups sugar
Price
$1.23
$0.17
$0.24
$0.38
$0.04
$0.52
$0.10
$0.14
$2.82

Nutritional Information

Quickview
176 Calories
1g Protein
5g Total Fat
31g Carbs
13% Health Score
Limit These
Calories
176k
9%

Fat
5g
8%

  Saturated Fat
0.72g
5%

Carbohydrates
31g
10%

  Sugar
27g
30%

Cholesterol
0.0mg
0%

Sodium
25mg
1%

Get Enough Of These
Protein
1g
4%

Vitamin A
4028IU
81%

Copper
0.4mg
20%

Manganese
0.28mg
14%

Vitamin C
8mg
11%

Calcium
99mg
10%

Magnesium
39mg
10%

Fiber
2g
9%

Iron
1mg
8%

Phosphorus
72mg
7%

Potassium
222mg
6%

Vitamin B6
0.13mg
6%

Vitamin B1
0.09mg
6%

Folate
24µg
6%

Zinc
0.78mg
5%

Vitamin K
5µg
5%

Selenium
3µg
5%

Vitamin B3
0.68mg
3%

Vitamin B2
0.05mg
3%

Vitamin B5
0.17mg
2%

Vitamin E
0.2mg
1%

covered percent of daily need

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