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Bean Sprouts and Cucumbers

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Servings: 2 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00

US/Metric: [convert to metric]

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;

Preparation

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 OBrion and her Meal-Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Cuisine: Uncategorized Main Ingredient: Cucumber

Tags: Diabetic, Salads, Vegetables, Apple, Bean, Sesame, Soy Sauce, Cucumber [edit]

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