Pickled Vegetable Appetizer
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INGREDIENTS
INSTRUCTIONS
* available in Asian markets or natural foods stores, or use white vinegar A vinegar made from umeboshi plums lends the vegetables a rosy hue, that contrasts with green lettuce leaves. In a medium bowl, toss together the radishes, cucumber, carrot and salt. Let sit at room temperature 2 hours. Press vegetables gently in a colander, to drain off liquid. Return vegetables to bowl. In a saucepan, bring the vinegar and water to a boil. Cool, then pour over vegetables. Cover bowl with plastic wrap and refrigerate 24 hours. To serve, arrange chilled pickled vegetables on lettuce leaves. From an article by Mary Carroll in The San Mateo Times, 5/25/93.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (24g) | ||
| Recipe Makes: 8 Servings | ||
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| Calories: 5 | ||
| Calories from Fat: 0 (0%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.1g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 5.5mg | 0 % | |
| Potassium 44.4mg | 1 % | |
| Total Carbohydrate 1g | 0 % | |
| Dietary Fiber 0.4g | 2 % | |
| Sugars, other 0.6g | ||
| Protein 0.3g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 5
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