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Asian Vegetable Salad
Source: dLife

All your Asian favorites like mandarin oranges, water chestnuts, snow peas, ginger, soy sauce, and sesame seeds come together for this salad.

Prep Time: 15 minutes
Cook Time: 4 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 143.5
Total Carbs 21.1 g
Dietary Fiber 4.7 g
Sugars 9.7 g
Total Fat 5.1 g
Saturated Fat 0.6 g
Unsaturated Fat 0.5 g
Potassium 253.2 mg
Protein 5.0 g
Sodium 302.0 mg
Dietary Exchanges
1 Fat , 2 Vegetables , 1/2 Fruits , 1/2 Other Carbs , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 1/2 cup  fresh green beans
2 cup  Asparagus, fresh
1 1/2 g  snow peas
1 3/4 cup  Sprouts, mung bean, mature, fresh
1 1/2 cup  red bell peppers, sliced
8 oz  Corn, cob, mini, gold, frozen
0 3/4 g  Nuts, chestnuts, Chinese, cooked
0 3/4 cup  mandarin oranges, canned, with juice, drained
4 tsp  soy sauce
4 tsp  rice vinegar
1 tbsp  olive oil
1 tbsp  honey
2 tsp  sesame oil
2 tsp  sesame seeds
1 1/2 tsp  minced garlic
1 tsp  fresh ginger root
  1. Bring a pot of water to a boil and add the green beans and asparagus. Cook until tender yet crisp, about 2-3 minutes. Drain, run under cold water, and drain again. Place in a large serving bowl.
  2. Boil a second small pot of water and add snow peas for 45 seconds. Drain, run under cold water, and drain again. Add to bowl with other greens.
  3. Add to the large bowl the sprouts, peppers, corn cobs, water chestnuts, and mandarin oranges, mix well.
  4. Whisk together the remaining ingredients in a small bowl and pour over salad, tossing to coat well.

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