By Mayo Clinic Staff

Dietitian's tip:

This Asian vegetable salad is a great side for broiled or steamed shrimp.

Number of servings

Serves 4

Ingredients

  1. 1 1/2 cups snow peas, cleaned
  2. 1 1/2 cups julienned carrots
  3. 1 1/2 cups julienned bok choy
  4. 1 1/2 cups julienned spinach
  5. 1/2 cup julienned yellow onion
  6. 2 teaspoons low-sodium soy sauce
  7. 2 teaspoons toasted sesame oil
  8. 1 tablespoon cilantro
  9. 1 tablespoon minced garlic
  10. 1 1/2 tablespoons chopped cashews
  11. 1 cup julienned red cabbage
  12. 1/2 cup julienned red pepper

Directions

In a large bowl, toss all ingredients together. Divide among 4 side plates and serve.

Nutritional analysis per serving

Serving size :About 3/4 cup

  • Calories 100
  • Total fat 4 g
  • Saturated fat 1 g
  • Trans fat 0 g
  • Monounsaturated fat 2 g
  • Cholesterol 0 mg
  • Sodium 171 mg
  • Total carbohydrate 13 g
  • Dietary fiber 4 g
  • Added sugars 0 g
  • Protein 3 g

Created by the chefs at Mayo Clinic's Dan Abraham Healthy Living Center.

Jan. 05, 2016