Asian vegetable salad

Ingredients

1. 1 1/2 cup julienned carrot
2. 1/2 cup julienned red bell pepper
3. 1 1/2 cup julienned bok choy
4. 1/2 cup julienned yellow onion
5. 1 cup thinly sliced red cabbage
6. 1 1/2 cup thinly sliced spinach
7. 1 tablespoon thinly sliced cilantro
8. 1 tablespoon minced garlic
9. 1 1/2 tablespoons chopped cashews
10. 1 1/2 cups snow peas
11. 2 teaspoons toasted sesame oil
12. 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.

Created by the chefs at Mayo Clinic's Dan Abraham Healthy Living Center.