OoNaengchae (Cucumber Cold Salad)

Name: OoNaengchae (Cucumber Cold Salad)
Yield: 1989 g
Ingredients: Egg Substitute Cooking Egg (Egg White Liquid) 500 g; Minced Garlic 43 g; Soozie's Grilled Chicken Breast 200 g; Raw Cabbage 519 g; Multigrain Rice 682 g; Sriracha Sauce 15 g; Low Sugar Oyster Sauce 13 g; Soy Sauce 17 g

1,712 kcal

#Cucumber Cold Salad #Summer Dish #Diet Recipe #Easy Recipe #Low Calorie #Soft Tofu Dish #Soft Side Dish #Vegetable Dish #Vegetable Side Dish #Korean Side Dish

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Ingredients

Main ingredients

Egg Substitute Cooking Egg (Egg White Liquid) 500 g
Minced Garlic 43 g
Soozie's Grilled Chicken Breast 200 g
Raw Cabbage 519 g
Multigrain Rice 682 g

Seasonings/Sauce

Sriracha Sauce 15 g
Low Sugar Oyster Sauce 13 g
Soy Sauce 17 g

Nutrition summary

Carbohydrates 263.79 g 60%

Protein 157.01 g 35%

Fat 9.64 g 5%

Serving size 1989g

Cooking steps

1

Wash cucumber and onion thoroughly, then slice thinly.
2

Place cucumber and onion in a bowl and lightly salt them.
3

Take out the soft tofu, cut it into large pieces, and add to the bowl.
4

Make the sauce by mixing vinegar, sugar, and soy sauce.
5

Pour the sauce over all ingredients and gently toss.
6

Finish by drizzling sesame oil and sprinkling sesame seeds.

OoNaengchae (Cucumber Cold Salad)

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