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Asian Chopped Salad Recipe

Asian Chopped Salad Recipe
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Experience a burst of flavors with this Asian Chopped Salad, a vibrant and refreshing dish that combines an array of crunchy vegetables. Perfect for potlucks, picnics, or as a light lunch, this salad is not only visually appealing but also brimming with nutrients. The homemade dressing, with its perfect balance of sweetness and tanginess, elevates the freshness of the vegetables while roasted cashews add delightful crunch. Whether served as a side or topped with grilled chicken or tofu for a satisfying main course, this salad will quickly become a favorite in your culinary repertoire.

Ingredients

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  • 3 cups white cabbage (thinly sliced)
  • 3 cups red cabbage (thinly sliced)
  • 1 medium red bell pepper (cut into thin strips)
  • 1 medium carrot (julienne)
  • 1 cup sugar snap peas (chopped)
  • 3 green onions (chopped)
  • 1 tbsp cilantro (chopped)
  • 1 tbsp sesame seeds
  • 1/2 cup cashews (toasted and chopped)
  • 1/2 cup crispy chow mein noodles
  • 4 tbsp sesame oil
  • 4 tbsp rice vinegar
  • 2 tbsp honey
  • 2 tbsp lime juice
  • 2 tsp fresh ginger (peeled and grated)
  • 1 tsp salt (or added to taste)
  • 1/2 tsp ground black pepper (or added to taste)

Instructions

  1. Roast cashews in a preheated skillet until golden brown. Let cool and chop.
  2. Wash and prepare all vegetables as instructed. Combine them in a large mixing bowl.
  3. Add chopped cilantro, sesame seeds, chow mein noodles, and roasted cashews to the bowl.
  4. In a jar, mix dressing ingredients: sesame oil, rice vinegar, honey, lime juice, grated ginger, salt, and black pepper. Shake well.
  5. Pour the dressing over the salad just before serving and toss gently to combine.

Nutrition

Find it online: https://cookingwithmia.com/asian-chopped-salad-recipe-2/

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