bean sprouts and cucumbers

Categories
Diabetic
Salads
Vegetables
Yield
2 Servings
MeasureIngredient
2 cups Bean sprouts;
1 cup Cucumber;
1 tablespoon Apple cider vinegar;
1 tablespoon Sesame oil;
1 tablespoon Low-sodium soy sauce;
1 tablespoon Water;
1 tablespoon Toasted sesame oil;
 dash Chili powder;

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

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