| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 1/2 Tasse | cabbage shredded |
| 1 Tasse | Shredded bok choy |
| 1 Tasse | Mung bean sprouts |
| 1 | Shredded carrots; scrubbed |
| 1 | Zucchini julienned |
| 3 | Scallions; chopped chopped |
| 1/2 Tasse | water |
| 3 Esslöffel | white wine vinegar |
| 1 Esslöffel | Soy sauce; low sodium, see pantry |
| 2 Teelöffel | honey |
| 1 1/2 Teelöffel | cornstarch |
| 1 Esslöffel | Peanut butter; natural |
| 1 Esslöffel | cilantro chopped, fresh |
| 1 | Cloves garlic crushed |
| 1/4 Teelöffel | Crushed red pepper; flakes, optional |
|
Make the dressing and allow to cool. Combine all of the vegetables in a large bowl. Pour the dressing over and toss gently to mix well. Cover and chill for an hour or two before serving. Serves 6: Per Serving with Dressing: 60 cals, 1.5 g fat (0 mg chol); 96 mg sodium. Exchanges: 2 vegetables.
Dressing - combine water, vinegar, soy sauce, honey and cornstarch in a saucepan. Bring to a boil and cook, stirring constantly, until the mixture thickens. Remove from heat. Stir in the peanut butter until smooth. Add the remaining ingredients and stir until well combined. Makes 2.3 cup.
A Hearth Healthy Food Sponsored by the Loma Linda International Heart Institute. Pantry: Angostura Brand makes a low sodium soy sauce.
Recipe source: Adapted from *The New McDougall Cookbook*
|
|
Anmerkungen zum Rezept:
|
