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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 53.2
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 15.0 mg
  • Total Carbs: 12.7 g
  • Dietary Fiber: 1.7 g
  • Protein: 0.9 g

View full nutritional breakdown of Cucumber - Root Salad calories by ingredient
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Cucumber - Root Salad

Submitted by: JO_JO_BA

Introduction

Cool, crisp and deliciously tangy, this julienned salad of carrot, parsnip and cucumber is quick-soaked in a rice vinegar brine for an unusual BBQ side or accompaniment to a rice bowl (leftover brine is amazing over cold rice too!). Serve with chopsticks for a fun Asian night. Makes 3/4 cup servings, NI reflects the entire brine mixture being consumed. Cool, crisp and deliciously tangy, this julienned salad of carrot, parsnip and cucumber is quick-soaked in a rice vinegar brine for an unusual BBQ side or accompaniment to a rice bowl (leftover brine is amazing over cold rice too!). Serve with chopsticks for a fun Asian night. Makes 3/4 cup servings, NI reflects the entire brine mixture being consumed.
Number of Servings: 6

Ingredients

    1/3 cup rice vinegar
    2 tbsp granulated sugar
    tsp sea salt
    tsp Tabasco
    1 small clove garlic, pressed or minced
    1 shallot, minced
    tsp toasted sesame oil
    1 large English cucumber
    1 large carrot, peeled
    1 large parsnip, peeled

Directions

In a small jar or bowl, whisk together vinegar, sugar, salt, Tabasco, garlic, shallot and sesame oil. Cover and chill 8-24 hours.
Halve the cucumber, carrot and parsnip crosswise and quarter them lengthwise.
Using a mandolin or a very sharp knife, julienne the cucumber, carrot and parsnip.
Place vegetables in a shallow bowl (or upright in a glass jar) and pour over the steeped vinaigrette.
Cover and place in the fridge a minimum of 30 minutes and up to 5 days.

Variation:
Use 1 tsp wasabi powder to the vinegar mixture in place of the Tabasco.
Add julienned broccoli and cauliflower stems or thin spears of asparagus to the vegetable mixture.

Number of Servings: 6

Recipe submitted by SparkPeople user JO_JO_BA.






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