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1/2 cup fresh green beans
1/2 cup snow peas
1 cup cauliflower florets
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 teaspoon powdered ginger
1/4 cup seasoned rice wine vinegar
Remove strings and ends from green beans and snow peas. Combine with cauliflower florets broken into small pieces. Add water chestnuts, radish slices, and onions.
Mix powdered ginger with seasoned rice wine vinegar and pour over vegetables. Mix well. Cover and refrigerate for two hours or more. Stir occasionally and just before serving.
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.
Bayhealth is Southern Delaware’s healthcare leader with hospitals in Dover and in Milford. Bayhealth provides a wide range of medical services, including cardiovascular, cancer, orthopaedics and rehabilitation, pediatrics, respiratory care, sleep care, surgical weight loss and women’s services.