By Mayo Clinic Staff

Dietitian's tip:

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

Number of servings

Serves 4
  1. Diabetes meal plan
  2. DASH diet
  3. Heart-healthy
  4. Weight management
  5. Plant-based
  6. Meatless
  7. Healthy-carb

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.

Nutritional analysis per serving

Serving size: About 2 cups

  • Total carbohydrate 14 g
  • Dietary fiber 4 g
  • Sodium 168 mg
  • Saturated fat 1 g
  • Total fat 4 g
  • Trans fat 0 g
  • Cholesterol 0 mg
  • Protein 3 g
  • Monounsaturated fat 2 g
  • Calories 113
  • Added sugars 0 g
  • Total sugars 6 g

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

March 20, 2019

Original article: https://www.mayoclinic.org/healthy-lifestyle/recipes/asian-vegetable-salad/rcp-20049989