Japanese Pickled Vegetables - {Yasai No Sokuseki-Suke}

Recipe Ingredients

4 cups	948ml	Assorted vegetables
		= (cucumber sticks, celery sticks,
		Shredded (not grated) cabbage, green and
		Red sweet pepper strips, and bean sprouts)
1/4 cup	59ml	Rice vinegar
		= (or diluted cider vinegar)
2 tablespoons	30ml	Cooking sherry
2 tablespoons	30ml	Lite soy sauce
2 tablespoons	30ml	Water
2 teaspoons	10ml	Sesame oil
1		Strip lemon rind - (1 1/2" long)
		Sugar substitute equal to 2 tspns sugar
2 tablespoons	30ml	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.

Source:
American Diabetes Association at http://www.diabetes.org

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