| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Japanese | 4 | servings | ||
INGREDIENTS
| 1 | c | Unseasoned rice vinegar |
| 1/4 | c | Sugar |
| 1 | tb | Salt |
| 1 | Carrot | |
| 1 | Red pepper | |
| 1 | Yellow pepper | |
| 1/2 | Jicama |
INSTRUCTIONS
Peel carrot and cut at angles into 1/2-inch pieces. Cut red and yellow peppers into 1/2-inch triangles. Peel and cut jicama into 1/2-inch triangles. In a small saucepan, heat vinegar, sugar, salt, and 1/4 cup water until sugar and salt dissolve and mixture is heated through. Place vegetables in a medium-size bowl, and pour hot pickling mixture over vegetables. Let vegetables sit 1 hour at room temperature or 4 hours in refrigerator, covered. Serve cold or at room temperature. Serves 4. Cuisine: "Japanese" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 103 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 25g Carbohydrate; 0mg Cholesterol; 1610mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates Recipe by: Recipe from Ellen Greaves Converted by MM_Buster v2.0n.
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