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Ингредиенты
- 4 c. assorted vegetables (cucumber sticks, celery sticks, shredded (not grated) cabbage, green and red sweet pepper strips, and bean sprouts)
- 1/4 c. rice vinegar (or possibly diluted cider vinegar)
- 2 Tbsp. cooking sherry
- 2 Tbsp. lite soy sauce
- 2 Tbsp. water
- 2 tsp sesame oil
- 1 x strip lemon rind - (1 1/2" long) Sugar substitute equal to 2 tspns sugar
- 2 Tbsp. toasted sesame seeds
Инструкции
- Place prepared vegetables in flat-bottomed dish.
- In small bowl, whisk together vinegar, sherry, soy sauce, water, sesame oil, lemon rind, and sugar substitute. Pour over vegetables; toss to coat. Cover and chill, stirring occasionally, for 2 to 4 hrs or possibly till marinated.
- Serve sprinkled with sesame seeds.
- This recipe yields 6 servings.
- Serving size: 1/6 recipe.
- Comments: The typically Japanese flavorings in this salad mustard's pungency, rice vinegar's mild acidity, soy sauce's saltiness, and sesame seed's toastiness enhance the taste of the vegetables.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 187g | |
| Recipe makes 6 servings | |
| Calories 142 | |
| Calories from Fat 31 | 22% |
| Total Fat 3.6g | 5% |
| Saturated Fat 0.55g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 377mg | 16% |
| Potassium 369mg | 11% |
| Total Carbs 23.1g | 6% |
| Dietary Fiber 6.8g | 23% |
| Sugars 0.53g | 0% |
| Protein 6.05g | 10% |
