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WW Recipe of the Day: Crunchy Asian Green Salad
I’ll confess that texture means almost everything to me when I’m building a salad. Crunch is a major factor, so when I came across a variation of this very green salad I tried it and have made it over and over in the last several weeks.
Here I used thawed, uncooked green peas although I’ve also used snap and snow peas. Slighter different look and taste, however the crunch is still there so I’ll continue all summer with them.
In this vegetarian version of Asian stir-fry turned salad I’ve included celery, cooked asparagus tips and water chestnuts. The dressing is sesame oil based although a regular light salad dressing for a more Western salad would be equally delicious.
How Many Calories and WW Points in this Crunchy Asian Salad?
According to my calculations, each serving has 163 calories and:
4 *SmartPoints (Green plan)
3 *SmartPoints (Blue plan)
3 *SmartPoints (Purple plan)
4 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
How to Make This Asian Stir-Fry Inspired Crunchy Salad Step by Step
Step 1: Gather and prepare all ingredients.
Step 2: Mix together the peas, celery, asparagus and water chestnuts in a medium sized bowl.
Step 3: In a smaller bowl, whisk together the sesame and canola oils and vinegar and pour over the vegetables. Season lightly with salt and pepper.
Step 4: Place the salad over the lettuce leaves and sprinkle with optional cilantro or parsley.
Recipe Notes, Variations and Substitutions
I used canned sliced water chestnuts for this salad. If you can’t find them or are not a fan, sliced jicama, radish or even cucumber would work well instead.
It’s hard to say whether this is a meal in itself or a side dish. In the brutally hot southwest summer, I had it along with a bit of baguette for lunch. My partner thrives on protein sol I added some cold leftover grilled salmon fillet. Two happy campers at the same table. Cooked shrimp or chicken be good too.
If you’re cooking the asparagus just for the salad, make sure to steam until just crunchy tender to keep that great green color—a minute or so in the instant pot (affiliate link) will do or steam in a regular pot for 2-3 minutes. I used very thin stalks which cooked very quickly. Cool before adding to the salad.
What to Serve with this Crunchy Salad?
Baguettes, skinny crackers, a side of fruit will satisfy most vegetarians. Meat lovers can enjoy the salad with chopped cold grilled fish (like the salmon), shrimp, chicken or pork either in the salad or along side. A chilled glass of Gewürztraminer would be a refreshing beverage, as would any variety of iced tea.
Ways to Use Leftovers
Any leftovers with or without dressing can now be added to that stir-fry or miso-based soup. Cold leftovers keep for 2 days covered in the fridge and can be tossed into another salad or eaten as is for a little veggie pick me up.
If you’ve made this Asian Inspired Crunchy Green Salad, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Looking for more interesting salads? Check out Low-Fat Asian Slaw with Pineapple, 20-Minute Asian Chicken Salad, Chicken Edamame Salad,
Skinny Everything But the Bagel Salad for One, Easy Healthy Wedge Salad with Balsamic Vinaigrette, Green Fluff Salad, Broccoli Avocado Salad and many more in the Salads Category of my Recipe Files!
Crunchy Green Asian Salad
Equipment
Ingredients
- 1/2 cup frozen green peas, thawed
- 1 cup chopped celery, about 2 large stalks
- 1/2 cup cooked asparagus, chopped
- 1/2 cup sliced water chestnut, drained
- 2 teaspoons sesame oil
- 2 teaspoons canola oil
- 2 teaspoons reduced-sodium soy sauce
- 2-3 teaspoons rice wine, or apple cider, vinegar
- Salt and pepper, to taste
- 1/2 medium head lettuce (I used green leaf)
- Sprinkling chopped cilantro or parsley (optional)
Instructions
- Mix together the peas, celery, asparagus and water chestnuts in a medium sized bowl.
- In a smaller bowl, whisk together the sesame and canola oils and vinegar and pour over the vegetables. Season lightly with salt and pepper. Toss to combine.
- Place the salad over the lettuce leaves and sprinkle with optional cilantro or parsley.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
