Yield: 2 Servings
|¼ cup||Seasoned rice vinegar|
|½ teaspoon||Vegetable oil|
|¼ teaspoon||Grated peeled gingerroot|
|1 cup||Sliced carrot|
|2 tablespoons||Sliced green onions|
|2 tablespoons||Finely chopped red bell pepper|
|½||Cucumber, (1 cup) halved lengthwise, seeded and sliced|
Combine first 5 ingredients in a medium bowl; stir with a whisk. Add carrot and remaining ingredients; toss to coat. Cover and chill 30 minutes. Yield: 2 servings (serving size: 1 cup).
Per serving: 56 Calories; 1g Fat (19% calories from fat); 1g Protein; 12g Carbohydrate; 0mg Cholesterol; 153mg Sodium NOTES : This mix of vegetables is reminiscent of namasu, a salad brought to the islands by the Japanese.
Recipe by: Cooking Light, April 1995, page 108 Posted to MC-Recipe Digest V1 #399 by igor@... on Jan 28, 1997.