Nancy Waldeck, chef at Cancer Wellness at Piedmont, gave this popular Asian dish a heart-healthy twist.
What’s heart-healthy about this salad?
- Red bell peppers: Beta-carotene and lutein (carotenoids); B-complex vitamins; folate; potassium; and fiber, which may lower homocysteine levels and improve heart health.
- Garlic and scallions: Garlic and onions contains phytochemicals that boost immunity and protect the heart against many diseases, including heart disease.
- Bok choy: Vitamins B6*, C, and K; calcium; and fiber. *Low levels of B6 are associated with increased C-reactive protein, a marker for heart disease.
Ingredients
- 16 oz Asian noodles, cooked, rinsed and cooled
- 8 cups thinly-sliced purple cabbage or bok choy (or combination of the two)
- 1 large red or yellow bell pepper, finely chopped
- 1/2 cup chopped cilantro
- 1/2 cup water chestnuts, fresh if possible
- 1/2 cup scallions, sliced
- 1 cup toasted chopped cashews
- 1/4 cup sesame seeds
- Asian dressing*
Combine the noodles, cabbage, bell pepper, cilantro, water chestnuts and scallions in a large salad bowl. Using half of the dressing, toss the salad, adding more dressing as desired. Top the salad with the cashews and sesame seeds.
Asian Dressing*
- 1/3 cup rice vinegar, unseasoned
- 1 tablespoon agave
- 1/3 cup canola oil
- 1/4 cup light soy sauce
- 2 tablespoons toasted sesame oil
- 3 tablespoons fresh ginger, minced
- 2 teaspoons garlic, minced
- 1 teaspoon Dijon mustard
- Lemon zest and black pepper to taste
Add the ingredients to a jar and shake to combine
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