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Asian Fresh Veggie Salad

Asian Fresh Veggie Salad

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Submitted by everybody

Fresh vegetables, seasoned with garlic, salt, sesame oil, olive oil and a touch of freshly squeezed lemon juice. Refreshing and crunchy!

YIELD

4 servings

PREP

8 min

COOK

0 min

READY

70 min

Ingredients

1 1
EACH SWEET RED BELL PEPPERS
seeded and sliced
1 1
EACH SWEET YELLOW BELL PEPPERS
seeded and sliced
1 1
EACH CARROTS
sliced
½ 118
CUP ML NAPA (CHINESE) CABBAGE
sliced
½ 118
CUP ML CELERY
sliced
¼ 59
CUP ML CILANTRO
freshly chopped
1 1
CLOVE CLOVE GARLIC
miinced, or more to taste
2 1E+1
TEASPOONS ML SESAME OIL
1 15
TABLESPOON ML OLIVE OIL, EXTRA-VIRGIN
1
X SALT
to taste *
1
X LEMON JUICE
to taste *

Directions

Toss all ingredient in a large serving bowl until well mixed.

Put the salad in the refrigerator for at least 1 hour or overnight.

Serve with your favorite stir fry or Asian style BBQ!

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 124g (4.4 oz)
Amount per Serving
Calories 77 65% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 25mg 1%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 7%
Sugars g
Protein 2g
Vitamin A 74% Vitamin C 209%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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