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

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