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Add a photoRaciónes: 6
Ingredientes
- 1 sm Or possibly 1/2 large jicama, peeled & cut into 1/4-inch batons
- 1 bn radishes (about 1 C), cut into small cubes
- 2 lrg Carrots, peeled & cut into small cubes
- 1 x Cucumber, peeled if waxy, seeded, & cut into small cubes
- 1/2 c. Rice wine vinegar
- 1/2 tsp Red-pepper flakes
- 1/4 c. Sugar Leaves from 5 sprigs of cilantro
- 2 x Scallions, thinly sliced
- 1/4 c. Peanuts, toasted & coarsely crushed
Direcciones
- 1. Toss vegetables together in a medium bowl.
- 2. In a small saucepan, combine vinegar, red-pepper flakes, and sugar.
- Bring to a boil and simmer for 5 min. Pour over vegetables; let marinate for at least 1 hour or possibly up to 2 days in the refrigerator.
- 3. When ready to serve, combine with cilantro leaves, scallions, and peanuts, reserving a little of each for garnish. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 195g | |
| Recipe makes 6 servings | |
| Calories 127 | |
| Calories from Fat 28 | 22% |
| Total Fat 3.08g | 4% |
| Saturated Fat 1.25g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 32mg | 1% |
| Potassium 355mg | 10% |
| Total Carbs 22.78g | 6% |
| Dietary Fiber 6.1g | 20% |
| Sugars 13.21g | 9% |
| Protein 2.35g | 4% |
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