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Sharp Health News

Asian vegetable salad (recipe)

July 2, 2020

Asian vegetable salad with carrots and bok choy

Sharp Coronado Hospital is excited to be the first hospital in the Sharp HealthCare system to launch a new menu for patients this summer. The new Nourish menu has been featured in the Mindful Café for some time and is based on the principals of culinary genomics — the union of culinary arts and nutrigenomics.

"Our team developed Nourish understanding that 99.9% of the genetic makeup of all human beings is identical,” says Lauren Blacker, MS, RD, district manager of Food and Nutrition Services at Sharp HealthCare. “Everyone can benefit from increased consumption of the health-promoting, gene-influencing foods in the Nourish menu, both in the hospital and at home.”

The Nourish menu encompasses seven patient diets, including regular, heart-healthy, gluten-free, lactose-free, vegetarian, vegan and diabetes-friendly.

From our family to yours, we wish you a safe and healthy summer. Try a delicious Nourish meal at home with this healthy Asian vegetable salad recipe. Using a blend of veggies and homemade dressing, this salad is both vegan and gluten-free. It can be served as a side or a full entrée by doubling the portions and adding grilled salmon or chicken. You can also keep it vegan and add extra protein with the addition of edamame (soybeans).

Asian Vegetable Salad
Yields 6 (4-ounce) servings

Salad ingredients
1 large organic carrot, matchstick cut
1 small organic red bell pepper, matchstick cut
3 cups Napa cabbage, shredded
1 cup baby bok choy, shredded
1/2 cup cilantro leaves, chopped
2 stalks green onion, chopped
1 cup fresh daikon radish, matchstick cut
Toasted sesame seeds, to garnish

Directions
In a large bowl, combine all ingredients (except for the sesame seeds) and mix well. Let mixture sit while you prepare the dressing.

When ready to serve, add dressing and toss. Spoon each serving into a bowl or onto a plate. Garnish with sesame seeds.

Dressing ingredients
1 tablespoon fresh ginger, peeled and chopped
2 tablespoons fresh shallot, peeled and chopped
1 tablespoon maple syrup
2 tablespoons tamari (aged soy sauce)
2 tablespoons unseasoned rice vinegar
2 tablespoons lime juice
1 tablespoon mirin (sweet rice wine)
1/2 teaspoon five-spice powder (cinnamon, clove, fennel, star anise, peppercorn)
4 tablespoons olive oil

Directions
In a blender, combine ginger, shallot, maple syrup and tamari. Blend until smooth.

Add rice vinegar, lime juice, mirin and five-spice powder. Blend again to incorporate well. Drizzle in olive oil to emulsify. Chill until ready to use.

Learn more about culinary genomics and the new menu on the Nourish website.

The Mindful Café is currently closed for visitors, but community members can order food to go on Grubhub or for curbside pickup by calling 619-522-3634.

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