Zucchini is excellent eaten raw, retaining its crunchy texture when julienned into long, thin strands. Tossed with sweet prunes and drizzled with a savory and tangy, honey-sweetened tamari-based salad dressing, it makes for a perfect appetizer or vegetable side to any roasted or grilled meats or seafood. Recipe courtesy of Corrine Trang from Asian Flavors Diabetes Cookbook.

Serves 6 / Serving size: 1/2 cup

Ingredients

• 1 tablespoon lite tamari or soy sauce
• 1 teaspoon raw organic local honey
• 2 tablespoons rice vinegar
• 1 teaspoon dark sesame oil
• 2 1/2 tablespoons grapeseed or olive oil
• 4 medium zucchini, lightly chilled and julienned lengthwise
• 8 pitted prunes, thinly sliced
• Freshly ground black pepper

Directions

In a small bowl, whisk together the tamari, honey, vinegar, sesame oil, and oil. Add the zucchini, prunes, and black pepper to taste. Toss and serve.

Exchanges / Choices

1/2 Fruit
1 Vegetable
1 1/2 Fat

More information

Calories: 110
Calories from Fat: 65
Total Fat:  7.0 g
Saturated Fat: 0.7 g
Trans Fat: 0.0 g
Cholesterol: 0 mg
Sodium:  265 mg
Potassium:  435 mg
Total Carbohydrate: 13 g
Dietary Fiber: 2 g
Sugars: 8 g
Protein: 2 g