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Recipe: Asian vegetable salad

Recipe: Asian vegetable salad

Bok choy, red cabbage, cashews and snow peas combine to make a visually stunning salad.

This recipe uses several knife techniques — julienne, chiffonade, mince and chop — to bring together a lovely and tasty salad.

Directions

Rinse all vegetables under cold running water. Let drain.

Julienne (cut into very thin strips like match sticks) carrot, bell pepper, bok choy and yellow onion.

Chiffonade (cut across grain into very narrow thin strips) cabbage and spinach.

Mince (cut into tiny pieces) garlic. Then chop (cut into slightly larger pieces) cilantro and cashews.

Place vegetables, cilantro, cashews and snow peas in a large bowl. Drizzle with sesame oil and soy sauce. Toss well to combine. Serve.


Ingredients
  • 1 1/2 cup carrot
  • 1/2 cup red bell pepper
  • 1 1/2 cup bok choy
  • 1/2 cup yellow onion
  • 1 cup red cabbage
  • 1 1/2 cup spinach
  • 1 tablespoon garlic
  • 1 tablespoon cilantro
  • 1 1/2 tablespoons cashews
  • 1 1/2 cups snow peas
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons low-sodium soy sauce

Exchange Data
Dash
Dairy 
Fats
Fruits 
Grains 
Meat 
Nuts_Seeds_Drybeans 
Sweets 
Vegetables
Diabetes
Fats
Freefoods 
Fruits 
Meat 
Milk 
NonStarchyVegetables
Starches 
Sweets 
HWP
Carbs 
Fats
Protein Dairy 
Sweets 
Vegetables 
NutrientAnalysis
Calcium 
Calories113 
Carbohydrate14 g 
Cholesterol0 mg 
Fiber4 g 
Monounsaturatedfat2 g 
Potassium 
Protein3 g 
Saturatedfat1 g 
ServingsizeAbout 2 cups 
Sodium173 mg 
TotalFat4 g 

2013-03-01

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