Japanese Pickled Vegetables - {yasai No Sokuseki-Suke} from Healthy Diabetic Recipes

Japanese Pickled Vegetables - {yasai No Sokuseki-Suke} Recipe

Recipe Ingredients:

4 cups assorted vegetables
= (cucumber sticks, celery sticks,
shredded (not grated) cabbage, green and
red sweet pepper strips, and bean sprouts)
1/4 cup rice vinegar
= (or diluted cider vinegar)
2 tbsp cooking sherry
2 tbsp lite soy sauce
2 tbsp water
2 tsp sesame oil
1 strip lemon rind - (1 1/2" long)
Sugar substitute equal to 2 tspns sugar
2 tbsp toasted sesame seeds

Recipe Instructions:

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 refrigerate, stirring occasionally, for 2 to 4 hours or until marinated.

Serve sprinkled with sesame seeds.

This recipe yields 6 servings. Serving size: 1/6 recipe.

Exchanges Per Serving: 1 Vegetable, 1/2 Fat.

Nutrition Facts: Calories 53; Total Fat 2g; Saturated Fat 0g; Cholesterol 0mg; Sodium 192mg; Potassium 194mg; Carbohydrate 5g; Protein 1g.

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.

Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"07-14-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 1998"

Servings: 6

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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