Food recipes
Sesame-Miso Cucumber Salad
Sesame-Miso Cucumber Salad Ingredients: seeds, sesame seeds, whole, dried soy sauce made from soy (tamari) rice vinegar, honey water, bottled, generic spices, pepper, red or cayenne oil, sesame, salad or cooking pickl...
Sesame-Miso Cucumber Salad
Ingredients:
seeds, sesame seeds, whole, dried
soy sauce made from soy (tamari)
rice vinegar,
honey
water, bottled, generic
spices, pepper, red or cayenne
oil, sesame, salad or cooking
pickles, cucumber, sour
Directions:
1.
Combine first 7 ingredients in a large bowl, stirring with a whisk.
Add cucumber; toss to coat.SAUTEED MISO VARIATION: Omit seeds, honey, and red pepper; decrease miso to 1 1/2 tablespoons.
Combine miso, water, vinegar, 1 tablespoon sliced green onions, 1/4 teaspoon black pepper, and 1/8 teaspoon salt.
Heat 1 tablespoon sesame oil in a large skillet over medium heat.
Add cucumber to pan; saute 4 minutes.
Toss cucumber with juice mixture.Yield: 6 servings.CALORIES 38; FAT 2.4g (sat 0.3g); SODIUM 186mgGREEK VARIATION: Omit first 7 ingredients; decrease cucumber to 2 cups.
Combine 1 1/2 tablespoons minced red onion, 1 tablespoon chopped parsley, 3/4 teaspoon chopped oregano, 1 tablespoon lemon juice, 1 1/2 teaspoons olive oil, and 1/8 teaspoon salt.
Toss with cucumber, 1 cup quartered cherry tomatoes, and 1/2 cup orange bell pepper strips.
Yield: 4 servings.
CALORIES 40; FAT 1.9g (sat 0.3g); SODIUM 86mgSPICY PASTA VARIATION: Increase seeds to 3 tablespoons; add 1 cup thinly sliced green onions and 1/4 teaspoon salt.
Combine seeds and remaining ingredients in a large bowl.
Cut 1 (9-ounce) package fresh linguine into thirds; cook according to directions.
Drain; rinse with cold water.
Toss pasta with cucumber mixture.
Yield: 6 servings.
CALORIES 207; FAT 5.2g (sat 1.1g); SODIUM 294mg
Ingredients:
seeds, sesame seeds, whole, dried
soy sauce made from soy (tamari)
rice vinegar,
honey
water, bottled, generic
spices, pepper, red or cayenne
oil, sesame, salad or cooking
pickles, cucumber, sour
Directions:
1.
Combine first 7 ingredients in a large bowl, stirring with a whisk.
Add cucumber; toss to coat.SAUTEED MISO VARIATION: Omit seeds, honey, and red pepper; decrease miso to 1 1/2 tablespoons.
Combine miso, water, vinegar, 1 tablespoon sliced green onions, 1/4 teaspoon black pepper, and 1/8 teaspoon salt.
Heat 1 tablespoon sesame oil in a large skillet over medium heat.
Add cucumber to pan; saute 4 minutes.
Toss cucumber with juice mixture.Yield: 6 servings.CALORIES 38; FAT 2.4g (sat 0.3g); SODIUM 186mgGREEK VARIATION: Omit first 7 ingredients; decrease cucumber to 2 cups.
Combine 1 1/2 tablespoons minced red onion, 1 tablespoon chopped parsley, 3/4 teaspoon chopped oregano, 1 tablespoon lemon juice, 1 1/2 teaspoons olive oil, and 1/8 teaspoon salt.
Toss with cucumber, 1 cup quartered cherry tomatoes, and 1/2 cup orange bell pepper strips.
Yield: 4 servings.
CALORIES 40; FAT 1.9g (sat 0.3g); SODIUM 86mgSPICY PASTA VARIATION: Increase seeds to 3 tablespoons; add 1 cup thinly sliced green onions and 1/4 teaspoon salt.
Combine seeds and remaining ingredients in a large bowl.
Cut 1 (9-ounce) package fresh linguine into thirds; cook according to directions.
Drain; rinse with cold water.
Toss pasta with cucumber mixture.
Yield: 6 servings.
CALORIES 207; FAT 5.2g (sat 1.1g); SODIUM 294mg