| 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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