Asian Vegetable Salad

By Dr Mark Hyman Published: June 1, 2010

• Yield: 4 Servings
• Prep: 30 mins
• Cook: minimal min
• Ready In: 30 mins

The dressing is well balanced with salty, sweet, and sour tastes. This salad is a perfect accompaniment for Soy-Marinated Tofu or any grilled or roasted meat.

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

Instructions

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

• Cuisine: American
• Course: Side Dish
• Skill Level: Easy

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