Asian Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
2 cups shredded Napa or Savoy cabbage1/3 cup julienne carrot1/3 cup julienne red bell pepper1/3 cup julienne cucumber3 tablespoons minced scallion 2 tablespoons minced cilantro3 tablespoons light sesame oil1 tablespoon low-sodium wheat-free tamari1 tablespoon rice vinegar1/4 teaspoon freshly ground black pepper
Bring a large pot of salted water to a boil. Add the snow peas and cook for 30 seconds. Drain and immediately place in a bowl of ice water. Remove the snow peas from the ice water and pat dry.
Mix together the snow peas, cabbage, carrot, red pepper, cucumber, scallion, cilantro, and mint.
Whisk together the sesame oil, tamari, rice wine vinegar, lime juice, and pepper in a small bowl. Pour the dressing over the vegetables and mix thoroughly.
Serving Size: Serves 4
Number of Servings: 1
Recipe submitted by SparkPeople user MICHELE6734.
Mix together the snow peas, cabbage, carrot, red pepper, cucumber, scallion, cilantro, and mint.
Whisk together the sesame oil, tamari, rice wine vinegar, lime juice, and pepper in a small bowl. Pour the dressing over the vegetables and mix thoroughly.
Serving Size: Serves 4
Number of Servings: 1
Recipe submitted by SparkPeople user MICHELE6734.
Nutritional Info Amount Per Serving
- Calories: 407.9
- Total Fat: 41.0 g
- Cholesterol: 0.0 mg
- Sodium: 739.3 mg
- Total Carbs: 8.5 g
- Dietary Fiber: 2.3 g
- Protein: 3.2 g
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