| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Chinese |
Salads, Vegetables, China, Update, Archived |
1 |
Servings |
INGREDIENTS
| 2 |
lg |
Cucumbers (abt. 2 lbs.) |
| 1 |
ts |
Salt |
| 2 1/2 |
ts |
Sugar |
| 1 1/2 |
|
Tb White vinegar |
| 1 1/2 |
ts |
Sesame oil |
| 1/2 |
c |
Sweet red peppers; julienned |
|
|
Peel, wash and dry cucumbers. Cut in half |
INSTRUCTIONS
YIELD: 4 SERVINGS
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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