Pickled Cucumber and Celery Salad
(makes 4 servings)
| 3 | tender ribs of celery (from close to the center of the stalk), leaves removed, diced on the diagonal into 1/2-inch pieces |
| 1 | cucumber, about 1/2 pound (225 g), peeled and sliced very thin |
| 1 | tablespoon (15 ml) low-sodium soy sauce |
| 1 | tablespoon (15 ml) rice wine vinegar |
| 1 | tablespoon (15 ml) canola oil |
| 1/4 | teaspoon (1.25 ml) salt (optional) |
| 1/8 | teaspoon (0.625 ml) crushed red pepper flakes, or to taste |
- Combine the celery and cucumber in a bowl. (Note--if you have to use tougher outer ribs of celery, first remove stringy portions, then blanch in simmering water for a minute; drain and refreshen under running cold water. Drain again)
- In a small cup, whisk together the soy sauce, vinegar, oil, garlic, salt (if using), and red pepper flakes. Toss dressing with vegetables and refrigerate for 10 minutes.
- Before serving sprinkle with sesame oil; toss again. Divide between 4 salad plates.
| Per serving: | 47 calories (66% calories from fat), 1 g protein, 4 g total fat (0.3 g saturated fat), 3 g carbohydrate, 1 g dietary fiber, 0 cholesterol, 178 mg sodium |
| Exchanges: | 1 fat |
|
|
