Japanese

Pickled Cabbage, Carrot and Cucumber

Ingredients:
Cucumber – 1, small
Carrot – 1, small, washed, peeled, sliced into small sticks
Cabbage Leaves – 2, washed and drained, cut into small pieces
Salt – 1 1/2 tsp

Method:
1. Apply 1/2 tsp of salt onto the cucumber.
2. Rinse and dry.
3. Cut the cucumber lengthwise into half and then into small matchsticks.
4. Add all the vegetables to a bowl.
5. Add salt and mix gently.
6. Cover and leave overnight or for 12 hours.
7. Serve as a entree.