Asian Crunch Salad Recipe

Asian Crunch Salad Recipe photo by Taste of Home

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A medley of fresh veggies is lightly coated with a dressing of soy sauce, cider vinegar and sesame oil. You can also add carrots for more color, crunch and nutrition.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Asian Crunch Salad Recipe

Prep: 15 min. + chilling

Yield: 4 Servings

15 15

Ingredients

1 cup fresh broccoli florets
1 cup fresh cauliflowerets
1 cup cherry tomatoes
1/2 cup fresh snow peas
2 green onions, thinly sliced
1/2 cup sliced water chestnuts, drained
4-1/2 teaspoons reduced-sodium soy sauce
1 tablespoon cider vinegar
1 tablespoon sesame oil
3/4 teaspoon sugar
1/2 teaspoon sesame seeds, toasted
1/2 teaspoon olive oil
Dash pepper

Directions

In a large bowl, combine the broccoli, cauliflower, tomatoes, peas and onions. Stir in water chestnuts.
In a small bowl, whisk the soy sauce, vinegar, sesame oil, sugar, sesame seeds, olive oil and pepper. Pour over vegetables and stir to coat. Cover and refrigerate until chilled. Yield: 4 servings.

Nutritional Analysis: One serving (1 cup) equals 82 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 246 mg sodium, 10 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

Originally published as Asian Crunch Salad in Light & Tasty December/January 2005, p12