Asian Fusion Salad Recipes

Asian Fusion Salad Recipes for Salads and Salad Dressings - How Foods Fight Cancer

MAKES 8 SERVINGS

Served with whole-grain rolls, this vibrant salad is a meal in itself. It’s so low in fat and full of
antioxidants, you’ll feel healthier just looking at all these cancer-fighting power foods. 

1 head red leaf lettuce
11⁄2 cups bean sprouts, rinsed and drained
11⁄4 cups snow peas, trimmed and cut on the diagonal into 1⁄2-inch pieces
1 large cucumber, peeled (if desired) and sliced into matchsticks
1 red bell pepper
2 carrots, cut into matchsticks
1⁄2 cup low-fat bottled salad dressing of your choice (such as sesame shiitake, lemon-tahini,
      or cilantro lime; optional)
1 tablespoon balsamic vinegar
1 teaspoon soy sauce
1⁄4 teaspoon Thai chili paste or other chili sauce
11⁄2 cups cooked or canned white beans, rinsed and drained


1. Wash the lettuce and tear it into bite-size pieces. Dry it thoroughly
in a salad spinner and transfer to a large salad bowl. Add the bean
sprouts, snow peas, and cucumber.

2. Cut the bell pepper into thin slices. Then cut the slices diagonally
into thirds and add to the salad bowl.

3. If desired, blanch the carrots in boiling water for 3 to 4 minutes to
soften. Immediately rinse them with cold water to stop the cooking
process and drain well. Add the carrots to the salad bowl. Toss well.
If using the optional salad dressing, add it just before serving and
toss again. Make an indentation in the center of the salad.

4. Combine the vinegar, soy sauce, and chili paste in a medium bowl.
Add the beans and toss until they are evenly coated. Spoon the bean
mixture into the center of the salad just before serving.


PER SERVING: 94 calories; 1.8 g fat; 0.3 g saturated fat; 17.1% calories from fat; 0 mg cholesterol;
6.4 g protein; 14.8 g carbohydrate; 2.8 g sugar; 3.9 g fiber; 117 mg sodium; 64 mg calcium; 2.3
mg iron; 37.7 mg vitamin C; 2251 mcg beta-carotene; 0.8 mg vitamin E