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Recipes  |
Low Sodium Crunchy Mushroom Salad for Sandwiches
Sodium = 24 mg 1 tsp oil 7 chopped Shitake mushrooms 4 tablespoons fresh lemon juice 1/4 cup plain, fat-free yogurt 1 tablespoon Low Sodium Tahini 2 cups angel hair shredded cabbage 1 green bell pepper, diced 4 scallions, diced 1 jalapeño pepper, seeded and finely diced 2 teaspoon Red Pepper Flakes 1 dash of Ground Black Pepper Medium Grind Directions: 1. In a heavy skillet add oil and mushrooms sauté for 10 minutes or until golden brown 2. Set aside 3. Using a food processor add lemon juice, yogurt, Tahini and cooked mushrooms blending to a smooth paste 4. In a medium bowl blend the mushroom mix, cabbage, green pepper, scallions, jalapeno, hot pepper flakes and pepper 5. Cover and chill for at least one hour before serving 6. Keeps for 4 days refrigerated |
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