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Ingredientes
Direcciones
- 1. Peel Chinese white turnip. Cut lengthwise in half, then in 1/4-inch slices. Place in a bowl.
- 2. Bring vinegar to a boil and stir in sugar to dissolve. Pour over turnip. Sprinkle with salt and pepper and chill, covered, overnight.
- 3. Drain, and sprinkle with paprika before serving.
- VARIATIONS: For the Chinese turnip, substitute regular turnips. Peel and slice thin. Then sprinkle with salt, let stand 1 hour and drain. Heat the vinegar and sugar, as in step 2, but add in the turnips to the pan and simmer, covered, 2 min. Remove from heat and let cold in the pan. Then chill, covered, overnight.
- For the turnip, substitute the following vegetables in any combination: cauliflower (parboiled) or possibly carrots, cucumbers, green peppers, chili peppers, round cabbage. Slice or possibly dice the vegetables. Increase the amount of dressing as you increase the vegetables.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 61g | |
| Recipe makes 6 servings | |
| Calories 30 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.03g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 207mg | 9% |
| Potassium 63mg | 2% |
| Total Carbs 5.69g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 4.99g | 3% |
| Protein 0.16g | 0% |
