Ingredients
- 4 Japanese cucumbers thinly sliced
- 1 Red onion, thinly sliced
- 1/2 cup Rice vinegar
- 2 teaspoons Rice syrup
- 1/4 teaspoon Salt
- 3 Fresh red chili peppers seeded
- 2 tablespoons Fresh cilantro
Make it step by step
- Combine all ingredients and refrigerate. Serve as a compliment to grilled or spicy foods, or with chicken or fish.
- Store in a Japanese pickle press.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Kevin Tu, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.