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Asian vegetable salad

March 20, 2019

Recipe

Bok choy, red cabbage, carrots and snow peas combine to make a visually stunning salad.

Serves 4

To create a beautiful presentation, the vegetables for this salad are cut into thin strips.

Rinse all vegetables under cold running water. Let drain. Julienne (cut into very thin strips like match sticks) the carrot, pepper, bok choy and onion. Chiffonade (cut across grain into very narrow strips) the cabbage, spinach and cilantro.

In a large bowl, toss together the cut vegetables, garlic, cashews and snow peas. Drizzle sesame oil and soy sauce over the salad. Toss again to combine. Serve.

1 1/2 cup julienned carrot
1/2 cup julienned red bell pepper
1 1/2 cup julienned bok choy
1/2 cup julienned yellow onion
1 cup thinly sliced red cabbage
1 1/2 cup thinly sliced spinach
1 tablespoon thinly sliced cilantro
1 tablespoon minced garlic
1 1/2 tablespoons chopped cashews
1 1/2 cups snow peas
2 teaspoons toasted sesame oil
2 teaspoons low-sodium soy sauce

DASH Eating Plan Servings

Dairy foods (low-fat or fat-free) 1 Fats and oils Fruits Grains and grain products Meats, poultry and fish Nuts, seeds and dry beans Sweets 3 Vegetables

Diabetes Meal Plan Choices

1 Fats Dairy foods (low-fat or fat-free) Fruits Meat and meat substitutes Milk and milk products 4 Nonstarchy vegetables Starches Sweets, desserts and other carbohydrates

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates 1 Fats Fruits Protein and dairy Sweets 3 Vegetables

Nutritional analysis per serving

Calcium 113 Calories 14 g Total carbohydrate 0 mg Cholesterol 4 g Dietary fiber 2 g Monounsaturated fat Potassium 3 g Protein 1 g Saturated fat About 2 cups Serving size 168 mg Sodium 4 g Total fat