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Recipe: Asian vegetable salad

Medically reviewed on January 5, 2018

Serves 4

Dietitian Tip

This Asian vegetable salad is a great side for broiled or steamed shrimp.

Ingredients

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

Directions

In a large bowl, toss all ingredients together. Divide among 4 side plates and serve.

Nutritional Analysis (per serving)

Serving SizeAbout 3/4 cup
Calories100
Carbohydrate13 g
Cholesterol0 mg
Fiber4 g
Protein3 g
Sodium171 mg
Monounsaturated Fat2 g
Saturated Fat1 g
Total Fat4 g

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