1. Seed the cucumber. Cut into 1 1/2 inch shreds. Peel the carrot and shred. Dip the fenpi in boiling water and shred. 2. Mix the cucumbers and carrots with the salt and let marinate. Squeeze out the excess water and place on a serving dish. Add the fenpi, soy sauce, sugar, MSG, vinegar, and ginger, and blend well. Sprinkle with the sesame oil, and serve. Posted to recipelu-digest Volume 01 Number 234 by James and Susan Kirkland
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|Serving Size: 1 Serving (179g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 124 (32%)|
|Amt Per Serving||% DV|
|Total Fat 13.8g||18 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 5.8g|
|Cholesterol 0mg||0 %|
|Sodium 488.2mg||17 %|
|Potassium 350.5mg||9 %|
|Total Carbohydrate 67.1g||20 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 63.8g|
|Protein 1.9g||3 %|
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Calories per serving: 386
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