Bean sprouts and cucumbers
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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; | |
Directions
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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