Quick Pickled Asian Vegetables Recipe

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Quick Pickled Asian Vegetables
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Ingredients:

Directions:

  1. Microwave vinegar and chili sauce until bubbly, about 1 minutes. Toss hot vinegar mixture with vegetables, cover with plastic wrap and refrigerate for at least 30 minutes and up to 24 hours.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 18.96 Kcal (79 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 61.47mg 3%
Potassium 97.6mg 2%
Total Carbs 4.53g 2%
Sugars 2.76g 11%
Dietary Fiber 0.92g 4%
Protein 0.31g 1%
Vitamin C 1.8mg 3%
Vitamin A 0.3mg 10%
Calcium 10.1mg 1%
Amount Per 100 g
Calories 39.71 Kcal (166 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 128.73mg 3%
Potassium 204.39mg 2%
Total Carbs 9.48g 2%
Sugars 5.77g 11%
Dietary Fiber 1.92g 4%
Protein 0.64g 1%
Vitamin C 3.8mg 3%
Vitamin A 0.6mg 10%
Calcium 21.1mg 1%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.2
    Points
  • 0
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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