 |
| Crunchy Soybean Salad |
Diet Type: Vegan
|
Cooking Time: Under 30 minutes
|
Ingredients:
|
| |
1 green onion, chopped |
| |
2 carrots, shredded |
| |
2 stalks celery, finely chopped |
| |
1 cup Mung Bean Sprouts |
| |
2 cups Chinese cabbage, finely chopped |
| |
1 tablespoons toasted Sesame Seeds |
| |
2 cups cooked Soybeans |
| |
1 tablespoon extra virgin olive oil |
| |
2 tablespoons Red Wine Vinegar |
| |
2 tablespoons Tamari |
| |
1/4 cup apple juice |
|
| |
Directions:
In a medium salad bowl, combine the scallions, carrots, celery, sprouts, cabbage, Sesame Seeds and Soybeans.
For the dressing, combine all ingredients in a jar with a tight-fitting lid and shake well. Pour over vegetable-bean mixture and toss to coat. Chill and stir before serving.
|
Servings: 6
|
Author: Polly Pitchford, Full Spectrum Health™
|
|
|
Nutrition Facts
Serving Size: 1
Servings per Recipe: 6
|
| Amount Per Serving |
|
Calories 162
Calories from Fat 75
|
|
|
% Daily Value*
|
| | Total Fat 8g | 13% | | | Saturated Fat 1g | 6% | | | Mono Fat 3g | | | | Sodium 373mg | 16% | | | Total Carbs 13g | 4% | | | Dietary Fiber 6g | 22% | | | Protein 12g | | | | Iron | 25% | | | Calcium | 10% | | | Vitamin B-6 | 15% | | | Vitamin C | 20% | | | Vitamin E | 8% | | | Vitamin A | 75% | | | Selenium | 9% | | | Manganese | 35% | | | Copper | 15% | | | Zinc | 7% | | | Pantothenic acid | 3% | | | Niacin | 6% | | | Riboflavin | 12% | | | Thiamin | 13% | | | Folate | 17% | | | Potassium | 16% | | | Phosphorus | 20% | | | Magnesium | 18% |
|
|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|
|
|
|