Asian vegetable salad - Mayo Clinic

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Asian vegetable salad

Print Products and services 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 Healthy carb

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

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 gDietary fiber 4 gSodium 168 mgSaturated fat 1 gTotal fat 4 gTrans fat 0 gCholesterol 0 mgProtein 3 gMonounsaturated fat 2 gCalories 113Added sugars 0 gTotal sugars 6 g

DASH Eating Plan Servings

Vegetables 3 Fats and oils 1 DASH diet: Recommended servings Sample DASH menus

Mayo Clinic Healthy Weight Pyramid Servings

Fats 1 Vegetables 3

Diabetes Meal Plan Choices

Fats 1 Nonstarchy vegetables 4 Created by the chefs at Mayo Clinic's Dan Abraham Healthy Living Center. ShareTweet March 20, 2019

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