Pepper And Cucumber Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Chinese | Archived, China, Salads, Update, Vegetables | 1 | Servings |
INGREDIENTS
| 2 | Cucumbers, abt. 2 lbs. | |
| 1 | t | Salt |
| 2 1/2 | t | Sugar |
| 1 1/2 | Tb White vinegar | |
| 1 1/2 | t | Sesame oil |
| 1/2 | c | Sweet red peppers, julienned |
| Peel, wash and dry | ||
| cucumbers. Cut in half |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 125
Calories From Fat: 61
Total Fat: 6.9g
Cholesterol: 0mg
Sodium: 2554.1mg
Potassium: 160.1mg
Carbohydrates: 16.4g
Fiber: 1.2g
Sugar: 14.7g
Protein: <1g