Grated Carrot, Kohlrabi and Radish Salad - 9g Carbs, 2g Fiber
From: www.nytimes.com By MARTHA ROSE SHULMAN
This recipe is based on the Vietnamese carrot and daikon salad that
found in so many restaurants. (It also is used to fill vegetarian
spring rolls.) My version is less sweet than the authentic salad
and employs a mix of vegetables.
1 1/2 pounds mixed carrots, kohlrabi, black radish and daikon, peeled
and grated on the large holes of a grater or cut in thin julienne
(any combination; 4 cups total)
Kosher salt to taste (about 1/2 teaspoon)
1 1/2 cups water
1 Tbsp sugar
1/2 cup rice vinegar
2 Tbsp slivered mint leaves or chopped cilantro (optional)
1. Combine the grated or julienne vegetables in a large bowl, and toss
with about 1/2 teaspoon salt. Place in a strainer or colander set over
a bowl or in the sink. Let stand for about 30 minutes.
2. Meanwhile, combine the water, sugar and vinegar in a saucepan, bring
to a boil and remove from the heat. Pour into the bowl in which you
combined the vegetables, and allow to cool to room temperature.
3. Briefly rinse the vegetables, and squeeze dry. Add to the bowl with
the vinegar mixture, and stir together. Refrigerate for one hour or
longer. To serve, lift from the vinegar bath with a slotted spoon and
arrange on a platter. Garnish with the mint or cilantro, and serve.
Advance preparation:
You can keep this in the refrigerator, the vegetables marinating
in the vinegar mixture, for several days.
Serves: 6
Nutrition per Serving:
56 Calories, 1g Fat, 0g Saturated fat, 0mg Cholesterol, 196mg Sodium
(does not include salt to taste, 9g Carbs, 2g Dietary Fiber, 2g Protein
Martha Rose Shulman is the author of "The Very Best of Recipes for Health."
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