Asian vegetable salad
Nutrition Facts
Serving Size About 2 cups
Calories 113
| Amount Per Serving | ||
| Monounsaturated fat | 2 g | |
|---|---|---|
| Saturated fat | 1 g | |
| Total fat | 4 g | |
| Sodium | 168 mg | |
| Cholesterol | 0 mg | |
| Dietary fiber | 4 g | |
| Protein | 3 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:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Bok choy, red cabbage, carrots and snow peas combine to make a visually stunning salad.
Ingredients
(Serves 4)- 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
Directions
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.