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    Bean Sprouts & Cucumbers -- e


    Source of Recipe


    Light and Easy Diabetes Cuisine - by Betty Marks
    Bean Sprouts & Cucumbers -- e
    Serves: 4

    - 2 cups bean sprouts
    - 1 cucumber
    - 1 tablespoon apple cider vinegar
    - 1 tablespoon sesame oil
    - 1 tablespoon low-sodium soy sauce
    - 1 tablespoon water
    - 1 tablespoon toasted sesame seeds
    - Dash chili powder

    Blanch 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, sesame oil, soy sauce
    and water. Toss with sprouts. Garnish with sesame seeds and a dash of chili powder.

    One serving equals: Calories: 67, Cholesterol: 0 mg, Carbohydrate: 5 g, Protein: 2 g, Sodium: 155 mg, Fat: 5 g +++EXC: 1 Vegetable, 1 Fat
 

 

 

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