Asian Crunch Salad Recipe
Asian Crunch Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + chilling

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

Nutritional Facts

1 cup: 246 calories, 4g fat (1g saturated fat), 0 cholesterol, 246mg sodium, 10g carbohydrate (0 sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

  • 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
  1. In a large bowl, combine the broccoli, cauliflower, tomatoes, peas and onions. Stir in water chestnuts.
  2. 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.
Originally published as Asian Crunch Salad in Light & Tasty December/January 2005, p12

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