Bean Sprouts And Cucumbers
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Diabetic, Salads, Vegetables | 2 | Servings | |
INGREDIENTS
| 2 | c | Bean sprouts |
| 1 | c | Cucumber |
| 1 | T | Apple cider vinegar |
| 1 | T | Sesame oil |
| 1 | T | Low-sodium soy sauce |
| 1 | T | Water |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 158
Calories From Fat: 122
Total Fat: 13.8g
Cholesterol: 0mg
Sodium: 573.6mg
Potassium: 235.6mg
Carbohydrates: 6.7g
Fiber: 1.5g
Sugar: 4.6g
Protein: 3.3g