Asian Salad
Recipe Type:
Vegetarian
Prep Time:
15 mins
Cook Time:
N/A
Total Time:
15 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
7.06 oz
Mixed Greens
3.53 oz
Carrots
3.53 oz
cucumbers
3.53 oz
Red Bell Peppers
3.53 oz
Edamame
0.71 oz
Sesame Seeds
1.01 fl oz
soy sauce
1.01 fl oz
rice vinegar
0.53 oz
honey
0.18 oz
Ginger
0.18 oz
garlic
Directions
Step 1
Wash and dry the mixed greens.
Step 2
Peel and julienne the carrots.
Step 3
Slice the cucumbers and red bell peppers.
Step 4
Boil the edamame according to package instructions.
Step 5
In a small bowl, whisk together soy sauce, rice vinegar, honey, grated ginger, and minced garlic to make the dressing.
Step 6
In a large bowl, combine the mixed greens, carrots, cucumbers, red bell peppers, and edamame. Drizzle the dressing over the salad and toss to coat.
Step 7
Sprinkle sesame seeds on top of the salad for garnish.
Nutrition Facts
Fat:
5 g
(45
kcal)
Protein:
8 g
(32
kcal)
Carbohydrates:
15 g
(60
kcal)
| Calories | 5.292 kcal | 0.26% |
| Vitamin A | 44.1 IU | 4.9% |
| Monounsaturated Fat | 0.0882 g | 0% |
| Saturated Fat | 0 g | 0% |
| Fat | 0.2205 g | 0.16% |
| Carbohydrates | 0.6615 g | 0.13% |
| Sodium | 13.23 mg | 2.65% |
| Fibers | 0.2205 g | 0.58% |
| Sugars | 0.2205 g | 0% |
| Protein | 0.3528 g | 0.42% |
| Vitamin C | 2.205 mg | 2.45% |
| Calcium | 2.205 mg | 0.44% |
| Iron | 0.0882 mg | 0.02% |
| Potassium | 17.64 mg | 3.53% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.0441 mg | 0.29% |
| Zinc | 0.0441 mg | 0.01% |
| Selenium | 0.441 mcg | 0.09% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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