There’s something about this time of year that makes crisp vegetables taste even better.
Markets are full of snap peas, tender asparagus, bright radishes and fresh herbs. So today, I’m putting them to good use in a vibrant, oil-free bowl that feels light but completely satisfying.
Ingredients (Serves 2–3)
For the salad:
- 3 cups shredded green or red cabbage (or both)
- 1 cup snap peas, sliced
- 1 bunch asparagus, trimmed, lightly blanched and chopped
- 4–5 radishes, thinly sliced
- 1 large carrot, julienned or shredded
- 2 green onions, sliced
- 2 tbsp thai basil leaves (chiffonade)
- 1 cup baked tofu cubes or shelled edamame
Oil-Free Sesame Lime Dressing:
- 1 tbsp tahini
- 1–2 tbsp fresh lime juice
- 1 tbsp low-sodium tamari or soy sauce
- 1 tsp maple syrup (optional)
- 1 small garlic clove, finely grated
- 1–3 tbsp water to thin
Whisk all dressing ingredients until smooth and creamy. Add water slowly until you reach your desired consistency.
To Assemble
Add all salad ingredients to a large bowl. Pour the dressing over the top and toss until evenly coated. Let it sit for 5–10 minutes to allow flavors to develop, then serve.
This bowl delivers fiber, plant protein, phytonutrients and seasonal freshness, exactly what many of us start craving as the weather shifts.
Fresh. Crunchy. Energizing.
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
