Crunchy Asian Salad
Every afternoon about 3 pm I start thinking about what I am going to make for dinner. Like many people I know, I feel like I make the same type of meals and I am always looking for new recipes and different ingredients. At the same time, with swimsuit season upon us, I have been trying to stay health conscious.
So I was elated when a friend recently suggested that I make a crunchy Asian salad. Besides the Southern dishes that I am accustomed to, Asian food is my favorite type of food to cook and consume. And, luckily, since Asian food tends to be vegetable-rich, it can also be quite healthy.
Although a wide variety is available in the United States, vegetables typically play a secondary role on the American plate. Vegetables are generally served as side dishes, and some vegetables, such as potatoes, are often deep fried. But vegetables play a major role in Asian fare. They are commonly served in entrees and sometimes are used as main dishes without meats.
Hamburgers, pork chops, steaks, meatballs, bacon and sausage are staples of the typical diet in the United States. These foods are high in saturated fats, which can elevate bad cholesterol and lead to arteriosclerosis, stroke and heart attack. Asian diets use red meats sparingly, focusing instead on lean proteins, such as fish and tofu.
This recipe will take you outside of the standard dinner box with bok choy, edamame and tofu. It’s a sweet, crunchy salad that you will make for your friends when you want to show off the expansion of your cooking range without expanding your waistline. Enjoy!