Preparation
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* available in Asian markets or natural foods stores, or use white
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vinegar
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A vinegar made from umeboshi plums lends the vegetables a rosy hue,
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that contrasts with green lettuce leaves.
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In a medium bowl, toss together the radishes, cucumber, carrot and
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salt. Let sit at room temperature
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2 hours.
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Press vegetables gently in a colander, to drain off liquid. Return
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vegetables to bowl.
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In a saucepan, bring the vinegar and water to a boil. Cool, then pour
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over vegetables. Cover bowl with plastic wrap and refrigerate 24
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hours.
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To serve, arrange chilled pickled vegetables on lettuce leaves.
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From an article by Mary Carroll in The San Mateo Times, 5/25/93.
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Health Nutrition Facts
per serving
| Calorie | 56.69 |
| Protein | 1.34g |
| Fat | 5.09g |
| Water | 28.93g |
| Sodium | 188.26mg |
| Cholesterol | 0.00mg |
| Carbohydrates | 2.49g |
| Fiber | 0.99g |
| Vitamin A | 2157.99IU |
| Vitamin C | 4.30mg |
| Calcium | 13.80mg |
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Health/Fitness Information
(To burn calories of one serving, you need to do one of following fitness)
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| |  | 8 minutes of Bicycling at 12 mph |
| |  | 8 minutes Walking at 4 mph |
| |  | 3 minutes Runing at 10 mph |
| |  | 7 minutes Swimming at 50 yards/minute |
| |  | 8 minutes Playing Tennis (Single) |
| |  | 7 minutes Playing Basketball (recreational) |
Health Diet/Fitness Wizard |
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