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Cucumber - Root Salad Recipe

Ingredients

How to make it

  • In a small jar or bowl, whisk together vinegar, sugar, salt, Tabasco, garlic, shallot and sesame oil. Cover and chill 8-24 hours.
  • Halve the cucumber, carrot and parsnip crosswise and quarter them lengthwise.
  • Using a mandolin or a very sharp knife, julienne the cucumber, carrot and parsnip.
  • Place vegetables in a shallow bowl (or upright in a glass jar) and pour over the steeped vinaigrette.
  • Cover and place in the fridge a minimum of 30 minutes and up to 5 days.

  • Variation:

  • Use 1 tsp wasabi powder to the vinegar mixture in place of the Tabasco.
  • Add julienned broccoli and cauliflower stems or thin spears of asparagus to the vegetable mixture.

Reviews & Comments 1

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    " It was good "
    newchef1 ate it and said...
    wow i like the salad the plaingt could heave been i little better
    Was this review helpful? Yes Flag
  • jo_jo_ba 13 years ago
    Amount Per Serving
    Calories: 53.2
    Total Fat: 0.4 g
    Cholesterol: 0.0 mg
    Sodium: 15.0 mg
    Total Carbs: 12.7 g
    Dietary Fiber: 1.7 g
    Protein: 0.9 g
    Was this review helpful? Yes Flag

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