Directions:
- In a small jar or bowl, whisk together vinegar, sugar, salt, Tabasco, garlic, shallot and sesame oil. Cover and chill 8-24 hours.
- Halve the cucumber, carrot and parsnip crosswise and quarter them lengthwise.
- Using a mandolin or a very sharp knife, julienne the cucumber, carrot and parsnip.
- Place vegetables in a shallow bowl (or upright in a glass jar) and pour over the steeped vinaigrette.
- Cover and place in the fridge a minimum of 30 minutes and up to 5 days.
- Variation:
- Use 1 tsp wasabi powder to the vinegar mixture in place of the Tabasco.
- Add julienned broccoli and cauliflower stems or thin spears of asparagus to the vegetable mixture.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 37.52 Kcal (157 kJ) | ||
| Calories from fat | 1.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.19g | 0% | |
|---|---|---|---|
| Sodium | 204.76mg | 9% | |
| Potassium | 104.08mg | 2% | |
| Total Carbs | 8.84g | 3% | |
| Sugars | 6.29g | 25% | |
| Dietary Fiber | 0.93g | 4% | |
| Protein | 0.7g | 1% | |
| Vitamin C | 2.6mg | 4% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.2mg | 1% | |
| Calcium | 11.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 76.34 Kcal (320 kJ) | ||
| Calories from fat | 3.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.39g | 0% | |
|---|---|---|---|
| Sodium | 416.62mg | 9% | |
| Potassium | 211.77mg | 2% | |
| Total Carbs | 17.98g | 3% | |
| Sugars | 12.79g | 25% | |
| Dietary Fiber | 1.89g | 4% | |
| Protein | 1.43g | 1% | |
| Vitamin C | 5.3mg | 4% | |
| Vitamin A | 0.2mg | 4% | |
| Iron | 0.4mg | 1% | |
| Calcium | 24mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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