Taiwanese Pickled Cucumber and Carrot Salad

Here is a refreshing fat-free summer salad to take on a picnic, as it holds up well at room temperature. And not to worry—2 of the 3 teaspoons of salt are virtually washed away before eating. If sodium is still a concern, reduce the final teaspoon of salt by up to half.

MAKES 4 TO 6 SERVINGS

3 medium cucumbers (about 10 ounces each), unpeeled, unseeded, cut lengthwise into quarters, then crosswise into 3-inch lengths

1⁄2 cup shredded carrots

3 teaspoons salt

3 tablespoons plain rice vinegar

3 large cloves garlic, finely chopped

1 fresh red chili pepper, seeded, thinly sliced

2 teaspoons sugar

Freshly ground black pepper, to taste

In a medium bowl, toss the cucumbers and carrot with 2 teaspoons salt until thoroughly combined. Cover and refrigerate a minimum of 3 hours, or overnight. Transfer vegetables to a colander and rinse under cold running water; drain well. Pat dry with paper towels and transfer to a clean bowl. Add remaining 1 teaspoon of salt along with the other remaining ingredients; toss well to combine. Cover and refrigerate an additional minimum of 3 hours, or up to 2 days. Toss well and serve chilled, or return to room temperature.

{PER SERVING} (based on 1 teaspoon salt) Calories 52 • Protein 2g • Total Fat 0g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 12g • Dietary Fiber 2g • Sodium 543mg

hancheng

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