You are here

Chinese Salad

Diabetic.Foodie's picture
  Bibb lettuce heads 1
  Boston lettuce head 1
  Chinese cabbage stalk 2
  Water chestnuts 8 Ounce
  Bamboo shoots 8 Ounce
  Bean sprouts 1 Cup (16 tbs)
  Soy french dressing 1⁄4 Cup (4 tbs)

Rinse lettuce and cabbage leaves.
Break into bite-size pieces.
Place in plastic bag or tightly covered container.
Store in refrigerator 4 to 6 hours or overnight to crisp.
Drain water chestnuts, bamboo shoots, and bean sprouts.
Rinse with cold water.
Drain thoroughly.
Thinly slice the water chestnuts.
Carefully pat greens dry with towel.
Place in wooden bowl.
Top with water chestnuts, bamboo shoots, and bean sprouts.
Cover with Soy French Dressing.
Toss lightly until all ingredients are coated.

Recipe Summary

Difficulty Level: 
Main Dish

Rate It

Your rating: None
Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 750 Calories from Fat 282

% Daily Value*

Total Fat 32 g49.6%

Saturated Fat 4.2 g21%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1683.9 mg70.2%

Total Carbohydrates 93 g31.1%

Dietary Fiber 31.2 g124.6%

Sugars 45.2 g

Protein 43 g86.9%

Vitamin A 1838.9% Vitamin C 1335.7%

Calcium 199.6% Iron 134.4%

*Based on a 2000 Calorie diet


Chinese Salad Recipe