lengthwise and remove seeds with a spoon or a grapefruit knife. Slice into 1/4-inch pieces. In a bowl, thoroughly mix the cucumber slices with the salt and allow to rest for 1 hour (this will remove excess water from the cucumbers). Drain off water and add sugar, white vinegar and sesame oil. Mix well. Add julienned peppers and toss together. Allow to marinate, covered and refrigerated overnight. Serve cold. Adapted "From the Earth: Chinese Vegetarian Cooking" by Eileen Yin-Fei. Per serving: 58.8 cal, 2 g fat, 0 mg chol, 538 g sod. ++++- File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (44g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 63 (32%)|
|Amt Per Serving||% DV|
|Total Fat 6.9g||9 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 0mg||0 %|
|Sodium 2.6mg||0 %|
|Potassium 76.2mg||2 %|
|Total Carbohydrate 35.1g||10 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 33.5g|
|Protein 0.7g||1 %|
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Calories per serving: 196
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