Asian vegetable salad

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.

Serving Information

Serves 4

Nutritional analysis per serving

Calories: 113
Total carbohydrate: 14 g
Cholesterol: 0 mg
Dietary fiber: 4 g
Monounsaturated fat: 2 g
Protein: 3 g
Saturated fat: 1 g
Serving size: About 2 cups
Sodium: 168 mg
Total fat: 4 g

DASH Eating Plan Servings

Fats and oils: 1
Vegetables: 3

Diabetes Meal Plan Choices

Fats: 1
Nonstarchy vegetables: 4

Mayo Clinic Healthy Weight Pyramid Servings

Fats: 1
Vegetables: 3