| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Low-cal, Pasta, Sauces, Vegetarian | 6 | Servings |
INGREDIENTS
| 3 | T | Vegetable oil |
| 3 | T | Rice vinegar |
| 1 1/2 | T | Low-sodium soy sauce |
| 1 | T | Oriental sesame oil |
| 2 | t | Minced peeled fresh ginger |
| 2 | Garlic cloves, minced | |
| 1 | t | Sugar, Sugar OR- |
| 1/4 | t | Dried crushed red pepper |
| 2 | Green onions, thinly sliced | |
| 1 | Carrot, peeled shredded | |
| 1/2 | Cucumber | |
| peeled seeded chopped | ||
| 1/4 | c | Chopped fresh cilantro |
INSTRUCTIONS
[Asian accents make this a perfect partner for Japanese noodles, such as udon (use about 12 ounces, dry weight). Serve the finished pasta well chilled.] Whisk all ingredients to blend in large bowl. Refrigerate. Source: Richard Sax and Marie Simmons - Bon Appetit, September 1991 Typed for you by Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 84
Calories From Fat: 55
Total Fat: 7.1g
Cholesterol: 0mg
Sodium: 146.3mg
Potassium: 205.2mg
Carbohydrates: 7.5g
Fiber: <1g
Sugar: 2.3g
Protein: <1g