Asian Salad
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INGREDIENTS
- DRESSING
- 1/2 ts Chinese chili-garlic paste
- 1/2 c Cilantro leaves; chopped
- 1/2 Head bok choy; sliced thin
- 1/4 c Seasoned rice vinegar
- 1 c Bean sprouts
- 3 Carrots; grated
- 4 Green onions; sliced
INSTRUCTIONS
Ive made a few more recipes from Gabe Mirkins book. The Cranberry Beans and Kale was a dud for me (and so not posted here), but I liked the Asian Salad. It also gave me a chance to use my nice Japanese slicer: the Benriner. As with most his recipes, this makes a lot, you may want to halve the recipe. Mix vegetables in a bowl. Mix vinegar and chili-garlic paste together. Pour dressing over vegetables and toss. Posted to fatfree digest V97 #295 by Michelle Dick
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (360g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 37 | ||
| Calories from Fat: 1 (3%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.1g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 17.2mg | 1 % | |
| Potassium 148.5mg | 4 % | |
| Total Carbohydrate 5.4g | 2 % | |
| Dietary Fiber 1g | 4 % | |
| Sugars, other 4.4g | ||
| Protein 2.5g | 4 % | |
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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. |
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Calories per serving: 37
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