Asian Carrots
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Asian Carrots

Asian Carrots

Very thin strips of carrot are blanched, then gently mixed with green beans in a vinegar-herb marinade.

Servings: 24 servings (1 serving = 1/4 cup)
INGREDIENT
WEIGHT
MEASURE
Carrots, fresh, large
1 lb
4 each
French cut green beans, IQF, thawed
9 oz
2 cups
Pineapple juice, unsweetened
2 lb
4 cups
Rice wine vinegar
4 oz
1/2 cup
Ginger, fresh, fine julienne
1 1/3 Tbsp
Garlic, fresh, minced
2 tsp
Sesame seeds
1 Tbsp
Five spice powder
2 tsp
  1. Cut carrots into strips using a vegetable peeler. Blanch carrot strips for 10-15 seconds in boiling water, drain and rinse with ice cold water.
  2. Drain again and transfer to a 4 quart measurement marked plastic storage container.
  3. Add green beans and stir gently to mix. Add juice, vinegar and all spices; stir gently to mix.
  4. Place lid on container and refrigerate 2-3 days for flavors to develop.
  5. Stir occasionally and use within 2 weeks. Drain liquid before serving.

  • Substitute any other small cut of carrots for the thin strips of carrots. Other vegetables may be used as well. Serve as a garnish for barbecue sandwiches or a side for roasted meats.
View Recipe Instructions

Nutrition Information

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Serving Size:
1/4 cup
Calories
20
Calories from Fat
0
% Daily Value
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
15mg
1%
Total Carbohydrate
4g
1%
Dietary Fiber
1g
4%
Sugars
2g
Protein
0g
Vitamin A
60%
60%
Vitamin C
2%
2%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

Reviews

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