Asian vegetable salad

Date Updated: 03/20/2019

Serving Info

Serves 4

Dietician Tip

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

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.

Ingredients

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