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Crisp Asian Salad

Crisp Asian Salad Recipe
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 Tbsp(s) SOY SAU MADE FROM SOY (TAMARI) organic soy sauce (tamari)
  • 1 Tbsp(s) LEMON JUICE,RAW organic lemon juice
  • ¼ cup(s) chopped ONIONS,SPRING OR SCALLIONS (INCL TOPS&BULB),RAW organic chives
  • ½ cup(s) BEANS,SNAP,GREEN,RAW fresh organic green beans
  • 1 cup(s) PEAS,EDIBLE-PODDED,RAW fresh organic snow pea pods
  • 1 medium CARROTS,RAW organic carrot, halved and cut in 3-inch by ¼-inch
  • 2 Tbsp(s) VINEGAR,DISTILLED organic rice wine vinegar
  • 2 cup(s) CABBAGE,CHINESE (PAK-CHOI),RAW fresh organic bok choy white part only, chopped
  • 1 ounce(s) WATERCHESTNUTS,CHINESE,(MATAI),RAW organic water chestnuts, canned
  • 2 tsp(s) OIL,SESAME,SALAD OR COOKING organic toasted sesame oil
Instructions
  1. Bring a medium-sized pot of water to a boil. Fill a large bowl with cold water and ice cubes.
  2. Blanch the pea pods for 30 seconds. Use a slotted spoon to transfer them to the ice water.
  3. Add the beans to the pot and cook 2 minutes. Transfer them to the ice water.
  4. Blanch the carrot pieces 3 minutes, then add them to the ice water.
  5. Drain the vegetables well, and place them in a bowl.
  6. Add the bok choy, water chestnuts, and chives to the other vegetables.
  7. Whisk the vinegar, soy sauce, and lemon juice into the sesame oil.
  8. Pour dressing over the vegetables, tossing to coat them.
  9. Serve immediately.
 

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Nutrient Information Per Batch

192.18 kcal Calories, 214.24 mg Calcium, 22.72 g Carbohydrate, 0 mg Cholesterol, 9.59 g Total Fat, 6.63 g Fiber, 2.7 mg Iron, 66.57 mg Magnesium 939.19 mg Potassium, 6.42 g Protein,1.74 mcg Selenium, 1150.43 mg Sodium, 7.65 g Sugars, 0.86 mg Zinc, 1.37g Saturated fat, 0 trans Fat, 3.62 g Monounsaturated fats, 4.03 g Polyunsaturated fats, 17075.4 IU Vitamin A, 0.5 mg Vitamin B6, 0 mcg Vitamin B12, 83.22 mg Vitamin C, 0 IU Vitamin D, 1.13 Vitamin E, 132.73 mcg Vitamin K, 148.58 mcg Folate,0.21 mg Vitamin B1(Thiamin),2.43 mg Vitamin B3(Niacin),0.29 mg Vitamin B2(Riboflavin), 0.61 mcg Lycopene, 848.77 mcg Lutein and Zeaxanthin, 0.11 g ALA, 0 g EPA, 0 gDHA,179.17 mg Phosphorous, 0.82 mg Manganese, 2188.04 mcg Alpha carotene, 9562.22 mcg Beta carotene, 0.68 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid

Preferences:

  • No Fish
  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Seeds
  • No Corn
  • No Dairy
  • No Poultry
  • No Yeast
  • No Peanuts
  • No Tubers
  • No Nuts
  • No Nightshade

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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