Title: Bean Sprouts & Cucumbers
Categories: Salad
Yield: 2 Servings
| 2 | c | Bean sprouts; |
| 1 | c | Cucumber; |
| 1 | tb | Apple cider vinegar; |
| 1 | tb | Sesame oil; |
| 1 | tb | Low-sodium soy sauce; |
| 1 | tb | Water; |
| 1 | tb | Toasted sesame oil; |
| | ds | Chili powder; |
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. CAL: 67; CHO: 0mg;
CAR: 5g; PRO: 2g; SOD: 155mg; FAT: 5g;