Serving Size About 2 cups
|Amount Per Serving|
|Monounsaturated fat||2 g|
|Saturated fat||1 g|
|Total fat||4 g|
|Dietary fiber||4 g|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g||80g|
|Saturated Fat||Less than||20g||25g|
|Cholesterol||Less than||300mg||300 mg|
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Bok choy, red cabbage, carrots and snow peas combine to make a visually stunning salad.
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.
© 1998-2021 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved.