Celery And Carrot Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Appetizer | 6 | Servings | |
INGREDIENTS
| 4 | Celery stalks | |
| 2 | Carrots | |
| 2 | Fresh ginger root | |
| 2 | t | Salt |
| 4 | up to | |
| 6 | c | Ice water |
| 2 | T | Soy sauce |
| 1/2 | t | Sesame oil |
INSTRUCTIONS
Shred celery stalks. Peel and shred carrots. Shred ginger root. Dissolve salt in ice water and add vegetables. Let stand 30 to 40 minutes, then drain. Transfer vegetables to a serving bowl. Add soy sauce and toss. Sprinkle with sesame oil and serve at once. NOTE: This may be prepared in advance through step 2, then refrigerated. Add the dressing just before serving. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 162
Calories From Fat: 12
Total Fat: 1.4g
Cholesterol: 0mg
Sodium: 2473.8mg
Potassium: 802.5mg
Carbohydrates: 32.4g
Fiber: 1.3g
Sugar: 29.5g
Protein: 5.5g