Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Napa Cabbage | 1 cup shredded (89g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 turnip
- 2 medium carrots
- 1/2 pound Napa cabbage
- 4 dried chili peppers
- 2 teaspoons whole Szechuan peppercorn
- 3 tablespoons salt
- 2 1/2 cups boiling water
- 2 tablespoons wine
- 1 2-inch cinnamon stick
- 3 slices ginger
Directions
Cut the turnip and carrots into chunks. Do not peel. Tear the Napa cabbage leaves into shreds. Chop the peppers into small pieces.
Place the peppercorn and the salt in the bottom of the pickling jar. Pour in the boiling water, stirring to dissolve the salt. Cool.
Stir in the wine. Add the cinnamon stick. ginger, and the vegetables. Cover and let sit for at least 2 days before using.
Category:American Chinese Recipes
Category:American Chinese Salads