Try this Korean Rice Salad recipe, or contribute your own.
Suggest a better descriptionhere, for the first hot, hot days of summer (Western New york, that is) is a lovely salad. I got it 25 years ago from a woman in Trier, Germany, and have used it every, every summer since. mix all ingredients well, carefully, until blended. Mix dressing and pour over and mix until blended. Dressing: Mix all ingredients well. Pour over salad, mix carefully with a fork until well mixed. Refigerate, covered, for several hours, so all flavors can blend. Serve at room temperature. NOTE: Serve with accompaniments such as those served with curry: peanuts, chopped egg of egg slices, coconut, hot pepper spices, bananas, whatever. And serve with crisp bread, cool salads, etc. Posted to FOODWINE Digest 30 Jun 97 by "Joanne L. Schweikj"
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Serving Size: 1 Serving (1933g) | ||
Recipe Makes: 1 | ||
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Calories: 2133 | ||
Calories from Fat: 807 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 89.7g | 120 % | |
Saturated Fat 24.6g | 123 % | |
Monounsaturated Fat 37.7g | ||
Polyunsanturated Fat 16.9g | ||
Cholesterol 2252.6mg | 693 % | |
Sodium 3812.2mg | 131 % | |
Potassium 2445.1mg | 64 % | |
Total Carbohydrate 195.4g | 57 % | |
Dietary Fiber 7.3g | 29 % | |
Sugars, other 188.1g | ||
Protein 130.8g | 187 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2133
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