| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Korean | Salads, Soy product | 6 | Servings |
INGREDIENTS
| 2 | Japanese eggplant, halved | |
| lengthwise | ||
| 1 | lb | Cabbage head, quartered |
| 1/2 | lb | Firm tofu, bite-sized pieces |
| 1 | Carrot, shredded | |
| 1/4 | c | Soy sauce |
| 1 | t | Sesame oil |
| 1 | T | Cider vinegar |
| Korean red pepper powder, or | ||
| or substitute less | ||
| cayenne | ||
| see note | ||
| Salt and black pepper, to | ||
| taste |
INSTRUCTIONS
Steam the eggplant and cabbage in a large Dutch oven or steamer until the eggplant is soft and the cabbage is tender yet still firm, about 15 minutes. Drain thoroughly and cool. Cut the eggplant into bite-size cubes, and chop the cabbage into bite-size pieces. In a large bowl, mix together the eggplant, cabbage, tofu cubes, and carrot. In a small bowl, mix together the dressing ingredients. Add the dressing to the cabbage-eggplant mixture and combine well. Add salt and pepper. Serve immediately. PER SERVING: 115 cals, 6g protein, 2g fat (16% of cals), 17 g carb - estimated by publisher. SOURCE: Flavors of Korea: Delicious vegetarian cuisine / Deborah Coultrip-Davis, Young Sook Ramsay (1998 Book Publishing Co) <>kitpath@earthlink.net 3/99 NOTES : You will need 1/4 to 1/2 teaspoon Korean red pepper powder or half that measure of cayenne pepper. Recipe by: Flavors of Korea: Vegetarian Cuisine 1998 Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Mar 31, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 57
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 0mg
Sodium: 375.6mg
Potassium: 234.1mg
Carbohydrates: 11.7g
Fiber: 2.5g
Sugar: 7.2g
Protein: 1.8g