Description
This Asian Chopped Salad features a vibrant mix of fresh vegetables, a umami-rich dressing, and a satisfying crunch, all while being nutrient-dense and anti-inflammatory.
Ingredients
4 cups Napa Cabbage (shredded)
2 cups Purple Cabbage (shredded)
1 cup Carrots (julienned)
1 Large Red Bell Pepper (thinly sliced)
1 cup Edamame (shelled and cooked)
1/2 cup Scallions (sliced on a bias)
1/2 cup Fresh Cilantro (chopped)
1/2 cup Sliced Almonds or Cashews (toasted)
1/3 cup Avocado Oil
3 tbsp Rice Vinegar (unseasoned)
2 tbsp Tamari or Coconut Aminos
1 tbsp Honey or Maple Syrup
1 tbsp Fresh Ginger (grated)
1 clove Garlic (minced)
1 tsp Toasted Sesame Oil
Instructions
- Prepare the Dressing: In a small glass jar or bowl, combine the Avocado Oil, rice vinegar, tamari, honey, grated ginger, minced garlic, and toasted sesame oil. Whisk vigorously until the mixture emulsifies
- Chop the Vegetables: Shred both the Napa and purple cabbage into fine ribbons. Julienne the carrots and thinly slice the bell peppers
- Combine the Base: In a large mixing bowl, toss the shredded cabbages, carrots, bell peppers, edamame, scallions, and cilantro together
- Toast the Nuts: Place your sliced almonds or cashews in a dry pan over medium heat and toast them for 3-5 minutes
- Dress the Salad: Pour about two-thirds of the dressing over the vegetables and toss thoroughly. Let it sit for 5-10 minutes before serving
- Garnish and Serve: Just before serving, add the toasted nuts and a final sprinkle of sesame seeds. Add remaining dressing if needed
Notes
For a nut-free option, substitute almonds with sunflower or pumpkin seeds.
To add protein, consider including seared chicken, air-fried tofu, or grilled shrimp.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 285 kcal
- Sugar: 8g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg