Asian Vegetable Salad

Ingredients

  • 1/4 Pound Snow Peas (generous 1 cup) stem ends trimmed and strings removed
  • 2 Cups Napa or Savoy Cabbage shreded
  • 1/3 Cup Carrot julienne
  • 1/3 Cup Red Bell Pepper julienne
  • 1/3 Cup Cucumber julienne
  • 3 Tablespoons Scallions minced (about 1 medium scallion)
  • 3 Tablespoons Cilantro minced
  • 1 Tablespoon Mint minced
  • 3 Tablespoons Light Sesame Oil
  • 1 Tablespoon Wheat-free Tamari low-Sodium
  • 1 Tablespoon Rice Wine Vinegar
  • 1 Tablespoon Fresh Lime Juice
  • 1/4 Teaspoon Freshly Ground Black Pepper

Method

Step 1

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.

Step 2

Mix together the snow peas, cabbage, carrot, red pepper, cucumber, scallion, cilantro, and mint.

Step 3

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.

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