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Asian vegetable salad

Updated: 2019-03-20

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

Serves 4
  • 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

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

Calories: 113

Total carbohydrate: 14 g


Dietary fiber:

Monounsaturated fat:

Protein: 3 g

Saturated fat:

Serving size: About 2 cups


Total fat: 4 g