Asian Salad

Ingredients:

1/2 cup snow pea pods

1 cup edamame

handful green or yellow beans

1 large carrot, halved and cut into matchstick pieces

2 cups bok choy, whites only, well washed and thinly sliced

1/2 cup jicama or turnip, cut into matchstick pieces

1/4 cup fresh chives, sliced on the diagonal

2 tbsp rice vinegar

2 tbsp low-sodium soy sauce

1 tbsp fresh lemon juice

1 tsp roasted sesame oil

Sea salt and freshly ground black pepper to taste

Instructions:

ONE: Fill a large pot with water and bring to a boil.

TWO: Fill a large bowl with water and fill with ice cubes.

THREE: Blanch snow peas and edamame in boiling water for 30 seconds. Transfer to bowl of ice water.

FOUR: Add beans to the pot of water and cook for 2 minutes. Transfer them to ice water. Blanch carrot for 3 minutes and transfer to ice water. Drain all vegetables very well.

FIVE: Place drained vegetables in large decorative salad bowl. Add bok choy, jicama and chives to drained vegetables.

SIX: In a small bowl, combine rice vinegar, soy sauce, lemon juice, sesame oil, sea salt and pepper. Pour over vegetables and toss lightly. Serve cold or at room temperature.