| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Mcdougall, Vegetarian, Appetizers |
2 |
Servings |
INGREDIENTS
| 1 |
tb |
Soy Sauce |
| 3 |
tb |
Rice vinegar |
| 1 |
ts |
Mustard seeds |
| 1 |
|
Dried red chili pepper |
| 1 |
|
Ginger, 1/4" slice |
| 1 |
cl |
Garlic |
| 3 |
sm |
Zucchini |
| 3 |
md |
Carrots |
INSTRUCTIONS
Cut Zucchini into 2X1/2 inch sticks (1 cup) Cut Carrots into 2X1/2 inch
sticks (1 cup) Combine soy sauce, vinegar, mustard seeds, chili pepper,
ginger and garlic in a small bowl.
Place zucchini and carrots in a shallow dish or bowl and pour marindated
over them.
Cover and chill at least overnight, stirring occasionally.
Pickled vegetables make a tangy hors d'oeuvre or relish
**Loose weight naturally cook book
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