| 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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