Asian Veggie Slaw

Download the MIND Diet Asian Veggie Slaw Recipe Here

Whip up a nutritious MIND Diet meal with our delectable recipe for Asian veggie slaw! This blog post shares a step-by-step guide to create a mouthwatering and brain-healthy slaw packed with vibrant Asian flavors and nutrient-rich vegetables. By incorporating ingredients like carrots, bell peppers, and broccoli, this dish offers a delightful combination of textures and tastes while adhering to the principles of the MIND Diet.

Prep time: 15 minutes

Cook time: 8 minutes

Serves: 6

Nutritional analysis per serving (serving size: 1 portion): Calories: 209, Total Fat: 10.6g, Saturated Fat: 1.8g, Cholesterol: 0mg, Sodium: 370.1mg, Total Carbs: 25.5g, Fiber: 4.4g, Sugars: 7.8g, Protein: 7.1g

Ingredients:

4 ounces whole wheat spaghetti 

2 large carrots, peeled and shaved into ribbons (with a vegetable peeler)

2 cups shredded purple cabbage

1 large red pepper, thinly sliced

1 ½ cups broccoli florets

3 scallions, finely chopped

Dressing:

¼ cup  orange juice

¼ cup natural peanut butter

3 tablespoons low-sodium soy sauce or tamari

Juice of 1 lime

2 teaspoons honey

2 tablespoons extra virgin olive oil

1 teaspoon red chilli paste (optional)

¼ cup chopped fresh cilantro

Directions:

Bring a medium pot of water to a boil over high heat. Add the spaghetti and cook for 8 minutes or until al dente.  Drain and rinse under cold water.

In a large bowl, combine the spaghetti, carrots, cabbage, red peppers, broccoli and scallions. Toss to combine.

In a small bowl, whisk together all the dressing ingredients. Pour the dressing over the salad and gently toss. Top with the chopped cilantro.