1.Vegetables: Bring a large saucepan of lightly salted water to a boil over high heat. Working with 1 vegetable at a time, cook the vegetables in the order listed until their colors brighten and they are just tender, about 2 minutes for each vegetable. After each vegetable is cooked, immediately submerge it in a large bowl of ice water to stop it from cooking, then drain it well and pat dry with a clean kitchen towel.
2.Dressing: Whisk plum jam and rice vinegar in a small bowl to blend. Stir in green onions. Add water to dilute, if needed.
3.Assembly: Gently toss the vegetables in a large bowl with enough of the dressing to coat.
4.Optional: Garnish with sesame seeds.
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|Serving Size: 1 Serving (114g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 3 (9%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 40mg||1 %|
|Potassium 328mg||9 %|
|Total Carbohydrate 7.2g||2 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 4.7g|
|Protein 1.8g||3 %|
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Calories per serving: 34
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