Asian Crunch Salad Recipe

By Hester

Ingredients

• 1 cup fresh broccoli florets
• 1 cup fresh cauliflowerets
• 1 cup cherry tomatoes
• 1/2 cup fresh snow peas
• 2 green onions, thinly sliced
• 1/2 cup sliced water chestnuts, drained
• 4-1/2 teaspoons reduced-sodium soy sauce
• 1 tablespoon cider vinegar
• 1 tablespoon sesame oil
• 3/4 teaspoon sugar
• 1/2 teaspoon sesame seeds, toasted
• 1/2 teaspoon olive oil
• Dash pepper

Preparation

Step 1

•In a large bowl, combine the broccoli, cauliflower, tomatoes, peas and onions. Stir in water chestnuts.
• In a small bowl, whisk the soy sauce, vinegar, sesame oil, sugar, sesame seeds, olive oil and pepper. Pour over vegetables and stir to coat. Cover and refrigerate until chilled. Yield: 4 servings.