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1/2 cup fresh green beans
1/2 cup snow peas
1 cup cauliflower florets, broken into small pieces
1 cup sliced water chestnuts, drained
2 large radishes, thinly sliced
2 scallions (also called spring onions), thinly sliced
1/4 cup red onion, slivered
1 tsp ground ginger
1/4 cup seasoned rice wine vinegar
Remove strings and ends from green beans and snow peas. Combine with cauliflower florets. Add water chestnuts, radish slices, and both onions.
Mix ground ginger with seasoned rice wine vinegar and pour over vegetables. Mix well. Cover and refrigerate for 2 hours or more. Stir occasionally and just before serving. Serve chilled.
Each serving contains about 30 calories, 6 g carbohydrates, 1 g protein, 0 g fat, 12 mg sodium, and 3 g fiber.
This recipe is gout-friendly because it contains foods that are moderate in purines. You should limit the amount of cauliflower and green peas you eat to 4 ounces per day.
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