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Oriental Salad Recipe
|Cucumbers||2 Medium, sliced paper thin (2 cups)|
|Carrot||2 Cup (32 tbs), shredded|
|Sugar||1⁄2 Cup (8 tbs)|
|White vinegar||1⁄2 Cup (8 tbs)|
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
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.