Nutritional Info

Nutrition Facts

Serving Size 1 (49g)

Calories 299
Calories from Fat 253 (85%)
Amount Per Serving %DIV
Total Fat 28.1g 43%
Saturated Fat 4.2g 21%
Monounsaturated Fat 11.3g
Polyunsaturated Fat 12.6g
Trans Fat 0.0g
Cholesterol 1.7mg 1%
Sodium 50.1mg 2%
Potassium 27.4mg 1%
Total Carbohydrate 8.2g 3%
Dietary Fiber 0.6g 2%
Sugars 3.2g
Protein 2.2g 5%

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Recipe Description
A light and easy Asian salad, filled with colorful peppers and fresh bean sprouts.
Prep time
40 min
Cook time
0 min
Ready In
40 min


Serves Tool

Serves To:USMetric
5 Ounce(oz)  water chestnuts, drained, rinsed and sliced
1   red sweet pepper, chopped very coarsely
2   scallions, minced
2   celery stalks, sliced thinly
1/2 Pound(lb)  fresh blanched bean sprouts
2   stalks celery cabbage, shredded
1/4 Cup(c)  slivered almonds, toasted
1/2 Cup(c)  sesame oil
3 Tablespoon(T)  soy sauce
1/2 Teaspoon(t)  sugar
1 Tablespoon(T)  lemon juice
1 Pinch(pn)  fresh pepper, to taste


Arrange the vegetables in a large salad bowl. Combine all dressing ingredients in a jar and shake well. Toss the salad with the dressing and let it stand for 30 minutes before serving to absorb the flavors. When ready to serve, garnish with almonds.


Additional notes

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