Ingredients
- 464 mg sodium
- 42 cals
- 7 gm carbo
- 3 gm fiber
- 3 gm protein
- 1 mung bean sprouts
- 1/2 bamboo shoots
- 1/8 gm fat
- 1 c chinese cabbage
- 3 tb low sodium soy sauce
- 1/4 c carrots
- 1 c leaf lettuce
- 1/4 c celery
- 3 tb rice vinegar
- 1/4 c broccoli
- 1/4 ts garlic (fresh)
- 1/4 ts ginger root (fresh)
Salad: Combine all vegetables in a large bowl. Toss to mix. Set aside. Dressing: Combine all dressing ingredients in a blender or small jar. Process briefly or shake well to combine ingredients. Pour over salad and toss to coat. Serve at once. Serves 4. Author's Note: This salad is full of spice and crunch.
