วันจันทร์ที่ 28 ตุลาคม พ.ศ. 2556

(Weight-Watchers-Recipes) Wok Tossed Cabbage Salad - 3 pts plus; Carbohydrate; 3g Dietary Fiber;

 



* Exported from MasterCook *

                     Wok-Tossed Cabbage Salad - Asian

Recipe By     :
Serving Size  : 7     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2      teaspoons  sesame oil
  1           teaspoon  brown mustard seeds
  10                    curry leaves -- (see Note below)
  1              pinch  asafetida
  1                     green chile pepper -- seeds removed and thinly sliced (1 to 2)
  1 1/2    tablespoons  freshly squeezed lemon juice
     1/2      teaspoon  sea salt -- or to taste
  6               cups  finely shredded green cabbage
  1                cup  shredded carrot -- (about 1 large carrot)
  2        tablespoons  minced fresh cilantro
     1/2           cup  roasted peanuts -- optional

Heat a wok or pot over medium heat. Add the oil and heat it for 1 minute,
then add the brown mustard seeds. When they start to crackle add the curry
leaves, asafetida, and chiles. Stir for 1 minute.

Add the lemon juice and salt and stir. Add the cabbage and carrot and toss
quickly for 1 to 2 minutes, just enough to coat the cabbage and soften it
slightly. Turn off the heat and transfer to a serving bowl. Top with the
cilantro and peanuts, if using, and serve.

Note: Curry leaves have such a unique flavor that we cannot think of an
adequate alternative. Alas, if you cannot find any in your area, you can
try online, or simply omit them. Extra curry leaves are stored in the
freezer.

Serves 6 to 8

AuthorNote: If you have a wok, now is the time to use it. By stir-frying
the "dressing" in this recipe you unlock a much deeper taste than the
average salad. And tossing the cabbage in the wok for a minute or two
gives the cabbage a softer, more munchable texture. This salad is yummers!

Cuisine:
  "Asian"
Source:
  "The 30-Minute Vegan's Taste of the East by Mark Reinfeld and Jennifer
  Murray, 2010"
S(Formatted by Chupa Babi):
  "Sept 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 98 Calories; 7g Fat (54.6% calories
from fat); 4g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;
237mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0
Fruit; 1 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 4920 0 0 4407

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