Pickled vegetable appetizer
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Red or white radishes; sliced |
| ½ | cup | English Cucumber; sliced |
| ½ | cup | Carrot; sliced diagonally |
| 7 | xes | *cals |
| 2 | xes | *gm carbo |
| ½ | teaspoon | Salt; |
| 2 | tablespoons | Vinegar, Umeboshi; or white |
| 6 | tablespoons | ;water; |
| 8 | eaches | Lettuce leaves; for garnish |
| 142 | xes | *mg sodium |
| 1 | x | *gm fiber |
Directions
PER SERVING
In a medium bowl, toss together radishes, cucumber, carrot and salt.
Let sit at room termperature for 2 hours. Press vegetables gently in a colander to drain off liquid. Return vegetables to bowl. In a saucepan, bring vinegar and water to a boil. Immediately remove from heat and let cool; then pour over vegetables. Cover bowl tightly and refrigerate for 24 hours. To serve, place lettuce leaves on a large platter and arrange chilled vegetables on top. Makes 8 servings.
Source: Vegetarian Times August 1993 Low-Fat Kitchen feature by Mary Carroll Formatted for MM:dianeE