Saturday, November 17, 2012

Asian Chopped Salad

Low-Cal But Still Lovely
So, the big question is ... can you eat well and still watch your diet? Of course you can! When I am watching my food intake, one thing that helps me stay satisfied is lots of chewing. This Asian chopped salad with edamame is a really tasty, cold veggie dish which has lots of flavor and lots of chewing — and even heat if you choose to make it that way. I found this recipe on the Weight Watchers website — it serves 8 and each portion is 5 points for those of you who care. It has protein-rich edamame which I love. The points come from the sesame oil sesame seeds and the honey. As you know, veggies are free!

2 cup(s) shredded red cabbage   
2 cup(s) shredded carrot(s)   
2 cup(s) edamame (shelled), cooked and cooled   
1 large yellow pepper(s), seeded and thinly sliced   
2 average Serrano chile(s), seeded and minced (or less to taste)   
8 oz canned water chestnut(s), rinsed, drained, thinly sliced   
6 medium uncooked scallion(s), sliced  
1/4 cup(s) mint leaves, fresh, minced   
5 Tbsp fresh lime juice   
8 tsp toasted sesame oil   
2 Tbsp honey   
2 tsp ginger root, fresh, grated   
1 1/2 tsp kosher salt   
2 Tbsp sesame seeds, toasted  

In a large bowl, combine cabbage, carrots, edamame, both kinds of peppers, water chestnuts, scallions and mint. 
In a small bowl, whisk together lime juice, oil, honey, ginger and salt. Pour over vegetable mixture and toss to coat; garnish with sesame seeds. Yields about 3/4 cup per serving. Throw in some tofu, and you have dinner!