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Dressed Radishes And Cucumbers

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CATEGORY CUISINE TAG YIELD
Chinese August, Digest, Fatfree, Salad dress 1 Servings

INGREDIENTS

2 Parts vinegar
1 Part water, or sherry if
You like), You like
1 Part soy sauce, I use
Tamari, or replace with
Salt), Salt
1 2 drops of toasted sesame
Oil, for flavour
Sugar to taste
Optional – a scrape of fresh
Ginger livens it up, be
Careful with it.), Careful with it.

INSTRUCTIONS

Adjust the parts until the dressing is to your liking.  I like it
fairly vinegary.  The amount will depend on how much vegetable you  are
dressing.  Radishes:  trim and slice thinly.  The Chinese lightly smash
the  radish slices  (I use the bottom of a heavy glass), thus the salad
is  called "Smashed Radishes" (great name for getting kids to try it).
Cucumbers: trim and slice thinly.  I like to score the cucumber before
slicing it, to give it an interesting design. I usually put the
radishes or cucumbers (or combined) in a plastic bag and pour the
dressing over. This way I can get the air out of the bag and not  worry
about having to turn the veggies while they marinate.  Refrigerate for
at least an hour. (Longer is okay, but the veggies  will look darker
the longer they sit in the soy sauce dressing.)  I take this to lunch
as a relish/salad when I'm tired of dill pickles  and pickled carrots.
I like the heat of the radishes.  From: SALLY MARTINY
<MARTINY.SALLY@epamail.epa.gov>. Fatfree Digest  [Volume 9 Issue 39]
Posted July 30, 1994, Formatted by Sue Smith,  S.Smith34,
TXFT40A@Prodigy.com using MMCONV  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 121
Calories From Fat: 59
Total Fat: 6.5g
Cholesterol: 81.6mg
Sodium: 341.1mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 14.7g


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