Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Red or white radishes; 1/2 ts Salt;
-sliced 2 tb Vinegar, Umeboshi; or white
1/2 c English Cucumber; sliced 6 tb ;water;
1/2 c Carrot; sliced diagonally 8 ea Lettuce leaves; for garnish

------------------------PER SERVING-----------------------------
7 x *cals 142 x *mg sodium
2 x *gm carbo 1 x *gm fiber

In a medium bowl, toss together radishes, cucumber, carrot and salt.
Let sit at room termperature for 2 hours. Press vegetables gently in
a colander to drain off liquid. Return vegetables to bowl. In a
saucepan, bring vinegar and water to a boil. Immediately remove from
heat and let cool; then pour over vegetables. Cover bowl tightly and
refrigerate for 24 hours. To serve, place lettuce leaves on a large
platter and arrange chilled vegetables on top. Makes 8 servings.

Source: Vegetarian Times August 1993 Low-Fat Kitchen feature by Mary
Carroll Formatted for MM:dianeE

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