CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Diabetic, Salads, Vegetables	2	Servings

INGREDIENTS

2	c	Bean sprouts;
1	c	Cucumber;
1	tb	Apple cider vinegar;
1	tb	Sesame oil;
1	tb	Low-sodium soy sauce;
1	tb	Water;
1	tb	Toasted sesame oil;
	ds	Chili powder;

INSTRUCTIONS

Blanch bean sprouts in boiling water 1 minute, drain and let cool.
Peel cucumber, cut in half, seed and slice thinly.  Mix with sprouts.
In a small bowl, mix vinegar, seasame oil, soy sauce and water.  Toss
with sprouts.  Granish with seasame seeds and a dash of chili powder.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE;
CAL: 67; CHO: 0mg; CAR: 5g; PRO: 2g; SOD: 155mg; FAT: 5g;
Source: Light & Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her Meal-Master
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

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