Recipe
Asian Vegetable Salad Recipe
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Jo_jo_ba / All my dishes 4 months ago
Fresh, bright and full of Asian flavour, this is a great go-to lunch with some shrimp or tofu added in!
Prep:60m Servings:2
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 Jo_jo_ba |
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Fans
Ingredients
- 2 medium carrots, julienned
- 10 cherry tomatoes, halved
- 1 English cucumber (about 8" long), sliced into 1/4" half-moons
- 2 medium scallions, minced
- 1 medium garlic clove, minced
- 1/4 tsp red pepper flakes
- 1 tsp grated ginger root
- 2 tbsp seasoned rice wine vinegar
- 1 tsp red miso paste
Directions
- In a large bowl, toss together carrots, tomatoes, cucumber and scallions.
- In a small jar, whisk together the remaining ingredients.
- Pour dressing over the vegetables and refrigerate 1 hour before serving.
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jo_jo_ba 4 months ago said:
Amount Per Serving
Calories: 97.2
Total Fat: 0.9 g
Cholesterol: 0.0 mg
Sodium: 426.0 mg
Total Carbs: 21.6 g
Dietary Fiber: 4.5 g
Protein: 3.1 g
WW POINTS: 1
momo_55grandma 4 months ago said:
Ggreat recipe thanks
fishtrippin 4 months ago said:
Sounds really good for the summer. I love the refreshing taste of ginger.
knwalter 4 months ago said:
Thanks for putting up the nutritional information on this recipe. I look for that kind of thing all the time. This sounds just simply terrific!!
KW
herby 4 months ago said:
Loks very good!
sday5 4 months ago said:
Is there any substitute for the red miso paste? It sounds really nice and lite.
jo_jo_ba 4 months ago said:
Try a half tbsp of soy sauce... slightly diff flavour but still yummy