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Recipe: Asian Vegetable Salad

Recipe: Asian Vegetable Salad

THE DRESSING IS WELL BALANCED with salty, sweet, and sour tastes. This salad is a perfect accompaniment for Soy-Marinated Tofu or any grilled or roasted meat.

Asian Vegetable Salad


1/4 pound snow peas (generous 1 cup), stem ends trimmed and strings removed

2 cups shredded Napa or Savoy cabbage

1/3 cup julienne carrot

1/3 cup julienne red bell pepper

1/3 cup julienne cucumber

3 tablespoons minced scallion (about 1 medium scallion)

2 tablespoons minced cilantro

1 tablespoon minced mint

3 tablespoons light sesame oil

1 tablespoon low-sodium wheat-free tamari

1 tablespoon rice wine vinegar

1 tablespoon fresh lime juice

1/4 teaspoon freshly ground black pepper

Bring a large pot of salted water to a boil. Add the snow peas and cook for 30 seconds. Drain and immediately place in a bowl of ice water. Remove the snow peas from the ice water and pat dry.

Mix together the snow peas, cabbage, carrot, red pepper, cucumber, scallion, cilantro, and mint.

Whisk together the sesame oil, tamari, rice wine vinegar, lime juice, and pepper in a small bowl. Pour the dressing over the vegetables and mix thoroughly.

Makes: 4 servings

Prep time: 30 minutes

Cook time: minimal

Mark Hyman MD is the Director of Cleveland Clinic’s Center for Functional Medicine, the Founder of The UltraWellness Center, and a ten-time #1 New York Times Bestselling author.

If you are looking for personalized medical support, we highly recommend contacting Dr. Hyman’s UltraWellness Center in Lenox, Massachusetts today.