|
NANJING
SALAD
2 Lebanese
cucumbers
3 medium carrots
1 tablespoon salt
1/3 cup rice vinegar
3 blood oranges (see note)
1/2 large (1 kg) pineapple
1 small red chili, finely chopped
1/4 cup finely chopped fresh mint
Peel cucumbers,
halve lengthways, scoop out seeds, slice
thinly. Peel carrots, cut into thin straws,
preferably using a mandolin slicer. Combine
cucumber and carrot in a bowl with salt,
stand 30 minutes. Add vinegar, stand
30 minutes. Drain on absorbent paper. |
 |
Peel oranges,
remove pith. Cut down each side of the membrane
between each segment, lift segment out, remove
seeds. Peel pineapple, chop roughly.
Combine cucumber,
carrot, orange and pineapple in a bowl with
chili and mint.
Serves 4.
NOTE: When blood
oranges are not available, use Navel oranges.
Per serving: 0.4g
fat, 124 calories.
[Simply
Lite Food, A Collection Of SimplyLite's Best
Recipes] |
