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Prep Time: 0 Minutes Cook Time: 720 Minutes |
Ready In: 720 Minutes Servings: 4 |
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I was looking for something with legumes that I could make ahead for lunch for the week, and this turned out to be even more delicious than I planned. I added sliced mushrooms just before serving. The Splenda measurement uses Splenda for baking. You could substitute an equal amount of sugar or equivalent other sweetener. Cooking time is actually refrigeration time. Ingredients:
12 ounces frozen shelled soybeans |
3 tablespoons tahini |
2 tablespoons sesame oil |
1/4 cup white wine vinegar or 1/4 cup rice wine vinegar |
1 tablespoon soy sauce |
2 tablespoons splenda sugar substitute |
18 ounces broccoli slaw mix |
1 (5 ounce) can water chestnuts, drained |
Directions:
1. 1. Cook mukimame (soy beans) according to package directions or microwave, covered, on high for 3-4 minutes.
2. 2. In a large mixing bowl, whisk together tahini, sesame oil, vinegar, soy sauce, and Splenda until it forms a smooth dressing.
3. 3. Add soybeans to dressing and mix well.
4. 4. Add remaining ingredients and mix.
5. 5. Refrigerate for at least 12 hours.
6. 6. Serve cold.
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