Cucumber - Root Salad
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
1/3 cup rice vinegar2 tbsp granulated sugar½ tsp sea salt½ tsp Tabasco1 small clove garlic, pressed or minced1 shallot, minced¼ tsp toasted sesame oil1 large English cucumber1 large carrot, peeled1 large parsnip, peeled
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.
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.
Nutritional Info 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
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