Asian red onion
I made it for a sushi party as a salad for the zusi-makis. You have to prepare this salad a day before that your party.
- Preparing Time: 5 minutes
- Total Time: 15 minutes
- Served Person: 8
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1/2 kg red onion peeled and chopped
- 1/2 piece bell pepper chopped
- 50 ml soy sauce
- 170 ml rice vinegar
- 83 ml water
- 167 grams salt
- 167 grams granulated sugar
- Carbohydrate 40.3522215599346 g
- Cholesterol 0 mg
- Fat 0.744927038778 g
- Fiber 6.60959134025306 g
- Protein 3.1732167755678 g
- Saturated Fat 0.23103422426558 g
- Serving Size 1 1 Serving (134g)
- Sodium 118.532056992422 mg
- Sugar 33.7426302196815 g
- Trans Fat 0.04725757085784 g
- Calories 164 calories
1. Peel and thinly chop the red onion. 2. Chop in strips the bell pepper. 3. Put the vegetables into a pot or box with lid which stand the heat. 4. Put the soy sauce + water + rice vinegar + salt + granulated sugar in a little pan and boil it. Avoid sniffing from the vapor that comes from the pan, because of the vinegar! 5. Put the heated mixture to the onion and pepper and quickly close the pot with its lid. 6. Keep the salad in cold place in 24 hours. Congratulations you prepared a delicious asian salad!
