Guest guest Posted July 7, 2003 Report Share Posted July 7, 2003 I made a variation of this dressing for a carrot and napa cabbage slaw. Very good. Easy to improvise with what you have on hand. * Exported from MasterCook * Tangy Pan Asian Dressing Recipe By :AICR: American Institute for Cancer Research Serving Size : 8 Preparation Time :0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 tablespoons fresh lime juice 3 tablespoons Hoisin sauce 1/4 cup finely minced fresh cilantro or chives 2 tablespoons finely minced fresh mint 1 1/2 teaspoons 25% less fat creamy peanut butter Whisk together in bowl or blend in blender jar all ingredients, until combined and smooth. Makes scant 1/2 cup. Hoisin sauce is a thick, sweet, spicy reddish brown sauce used in China as a table condiment. Source: " DIABETIC COOKING (Best Recipes) Jy/Au 2003 " Yield: " 1/2 cup " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 22 Calories; 1g Fat (23.2% calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 105mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates. NOTES : The best-dressed salads were herbs. There are two ways to get the health benefits of herbs. Add fresh leaves to salads; and/or add fresh herbs to the dressing. Nutr. Assoc. : 0 0 384 3383 0 Quote Link to comment Share on other sites More sharing options...
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