Japanese Pickled Vegetables - {Yasai No Sokuseki-Suke}

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 tablespoons cooking sherry
2 tablespoons lite soy sauce
2 tablespoons water
2 teaspoons sesame oil
1 strip lemon rind - (1 1/2 long)
Sugar substitute equal to 2 tspns sugar
2 tablespoons toasted sesame seeds

Yield:

6 Servings

Method:

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.

Diabetic Diet Plan Recipes

Japanese Pickled Vegetables - {Yasai No Sokuseki-Suke}

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