Crunchy Green Asian Salad
This salad dressing is sesame oil based although a regular dressing for a more Western-flavored salad would be equally delicious.
Servings: 2
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
Fresh water chestnuts are hard to find. If you do find them, then peel and slice. It's easy just to use the canned sliced ones for this salad. If those are unattainable near you, use sliced jicama or even cucumber for the water chestnuts.
Serving size: 1/2 recipe
Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.
4 *SmartPoints (Green plan)
3 *SmartPoints (Blue plan)
3 *SmartPoints (Purple plan)
4 *PointsPlus (Old plan)
Nutrition
Calories: 163kcal | Carbohydrates: 14g | Protein: 5.3g | Fat: 9.4g | Fiber: 5.9g