Cucumber - Root Salad
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
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
½ tsp sea salt
½ tsp Tabasco
1 small clove garlic, pressed or minced
1 shallot, minced
¼ 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.
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.