Try this Chinese Noodle Salad with Summer Squash and Cucumbers recipe, or contribute your own.
Suggest a better descriptionTo prepare the dressing, combine oil, soy sauce, tomato juice, vinegar and apple juice in a bowl; mix well. Set aside. Toss noodles, cabbage, squash, zucchini, daikon, scallions, carrots, garlic, sesame seeds, nutmeg and reserved dressing together. Garnish with cashews and blossoms if desired. Source: Veggie Life, May 94/MM by DEEANNE File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Cup (165g) | ||
Recipe Makes: 8 | ||
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Calories: 327 | ||
Calories from Fat: 122 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.5g | 18 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 41.2mg | 13 % | |
Sodium 301.6mg | 10 % | |
Potassium 373.2mg | 10 % | |
Total Carbohydrate 42.7g | 13 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 39.1g | ||
Protein 9.8g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 327
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