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Sesame-Ginger Marinated Vegetables
Sesame-Ginger Marinated Vegetables
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From: EatingWell Magazine, November/December 2016
Crisp vegetables get Asian flair in this easy marinated vegetable recipe. We use green beans, carrots and broccoli, but feel free to use 4 cups of whatever vegetables you have on hand. Serve as an appetizer or on top of your next bowl of ramen.
- By: Breana Lai EatingWell Test Kitchen Manager
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 1⅓ cups trimmed green bean pieces (1- to 2-inches)
- 1⅓ cups sliced carrots
- 1⅓ cups small broccoli florets
- ¼ cup toasted sesame oil
- 3 tablespoons rice vinegar
- 1 tablespoon reduced-sodium tamari or soy sauce
- 1 scallion, cut into 1-inch pieces
- 2 teaspoons minced fresh ginger
Preparation
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Active
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Ready In
- Cook green beans, carrots and broccoli in a small pot of boiling water until crisp-tender, 30 seconds to 1 minute. Using a slotted spoon, transfer to a bowl of ice water to cool. Drain, pat dry and transfer to a medium bowl.
- Whisk oil, vinegar, tamari (or soy sauce), scallion and ginger together in a small saucepan and heat until steaming. Pour the marinade over the vegetables, stirring to coat.
- Cover and refrigerate, stirring occasionally, for at least 2 hours and up to 5 days. (The green beans and broccoli will start to discolor after several hours of marinating, but will still taste yummy.)
- To make ahead: Marinate vegetables for up to 5 days.
- People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
- Serving size: ½ cup
- Per serving: 58 calories; 4 g fat(1 g sat); 186 g fiber; 5 g carbohydrates; 1 g protein; 22 mcg folate; 0 cholesterol; 2 g sugars; 0 g added sugars; 5,084 IU vitamin A; 18 mg vitamin C; 24 mg calcium; 0 mg iron; 74 mg sodium; 161 mg potassium
- Nutrition Bonus: Vitamin A (102% daily value), Vitamin C (30% dv)
- Carbohydrate Servings: ½
- Exchanges: 1 vegetable, 1 fat
