Oriental Salad Recipe
Ingredients
| Salt | 2 Teaspoon | |
| Cucumbers | 2 Medium, sliced paper thin (2 cups) | |
| Carrot | 2 Cup (32 tbs), shredded | |
| Salt | 1⁄4 Teaspoon | |
| Sugar | 1⁄2 Cup (8 tbs) | |
| White vinegar | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 537 Calories from Fat 8
% Daily Value*
Total Fat 0.94 g1.5%
Saturated Fat 0.21 g1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4543 mg189.3%
Total Carbohydrates 135 g45.1%
Dietary Fiber 8.7 g34.7%
Sugars 117.1 g
Protein 4 g8.7%
Vitamin A 861.6% Vitamin C 39.2%
Calcium 13.6% Iron 9.2%
*Based on a 2000 Calorie diet
Directions
Chill thoroughly, 1 hour or longer.
Drain in sieve, pressing with paper towels to remove as much moisture as possible.
Sprinkle carrots with 1/2 teaspoon salt.
Combine sugar and vinegar, stirring to dissolve sugar.
Place cucumbers in one side of bowl and carrots in other side; pour vinegar mixture over.
Chill at least 1 hour.
To serve, drain, reserving liquid to pass as dressing; arrange carrots in center of cucumber ring.
Trim with radish roses, if desired.
Chef
