Real African Dishes: [MC-AllEthnic-Recipes] Asian Grated Carrot Kohlrabi and Radish Salad - 1 pts plus; 14g Carbohydrate; 3g Dietary Fiber

Tuesday, January 3, 2012

[MC-AllEthnic-Recipes] Asian Grated Carrot Kohlrabi and Radish Salad - 1 pts plus; 14g Carbohydrate; 3g Dietary Fiber

* Exported from MasterCook *

Grated Carrot Kohlrabi and Radish Salad

Recipe By :"The Very Best of Recipes for Health" by Martha Rose Shulman
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 20%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds mixed carrots -- kohlrabi, black radish and daikon, peeled and grated on the large holes of a grater or cut in thin julienne (any combination; 4 cups total)
Kosher salt -- (about 1/2 teaspoon) to taste
1 1/2 cups water
1 tablespoon sugar
1/2 cup rice vinegar
2 tablespoons slivered mint leaves -- or chopped cilantro (optional)

1. Combine the grated or julienne vegetables in a large bowl, and toss with about 1/2 teaspoon salt. Place in a strainer or colander set over a bowl or in the sink. Let stand for about 30 minutes.

2. Meanwhile, combine the water, sugar and vinegar in a saucepan, bring to a boil and remove from the heat. Pour into the bowl in which you combined the vegetables, and allow to cool to room temperature.

3. Briefly rinse the vegetables, and squeeze dry. Add to the bowl with the vinegar mixture, and stir together. Refrigerate for one hour or longer. To serve, lift from the vinegar bath with a slotted spoon and arrange on a platter. Garnish with the mint or cilantro, and serve.

Yield: Serves six.

Advance preparation: You can keep this in the refrigerator, the vegetables marinating in the vinegar mixture, for several days.

Nutritional information per serving: 56 calories (16% FAT) ; 1 gram fat; 0 grams saturated fat; 0 milligrams cholesterol; 9 grams carbohydrates; 2 grams dietary fiber; 196 milligrams sodium (does not include salt to taste); 2 grams protein

This recipe is based on the Vietnamese carrot and daikon salad that found in so many restaurants. (It also is used to fill vegetarian spring rolls.) My version is less sweet than the authentic salad and employs a mix of vegetables.

Jan 18, 2011

Cuisine:
"Asian"
Source:
"Jan 18, 2011, Recipes for Health, New York Times"
S(Formatted by Chupa Babi):
"Jan 2012"
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Per Serving (excluding unknown items): 55 Calories; trace Fat (2.9% calories from fat); 1g Protein; 14g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 38mg Sodium. Exchanges: 2 Vegetable; 0 Other Carbohydrates.

Nutr. Assoc. : 260 0 0 0 0 20062