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Home Health Library Recipes 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.


(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


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.

Last Updated: March 20th, 2019