Asian Chopped Salad
This salad has it all! Amazing flavor, salty and savory for a ying and yang balance. Crunchy goodness in the freshest, raw vegetable ingredients. And finished with a delightful Asian vinaigrette. Addicting!
Servings: 6 servings
Calories: 210kcal
Ingredients
For the Salad
- 2 cups Cabbage green, sliced into very thin ¼" strips, then cut into 2" pieces
- 2 cups Cabbage red/purple, sliced into very thin ¼" strips, then cut into 2" pieces
- 1 cup Japanese Radish Daikon, sliced into very thin ¼" strips, then cut into 1" pieces
- 3 Carrots grated or cut into thin matchstick slices
- 4 Green Onions / Scallions cut both green leaves and white bulb on the diagonal into ¼ - ½" slices
- 1 large Red Bell Pepper - Cut into ⅓" slices and then cut into 1" pieces
- 1 Red Onion - Sliced into ¼" slices and then cut into 3rds
- 2 cups of Edamame Shelled only - use fresh or frozen (thawed out)
- 1 cup Roasted Peanuts salted or unsalted
- ½ cup of Fresh Cilantro - Minced
- ½ cup of Fresh Parsley - Diced
For the Vinaigrette
- ½ cup Canola Oil
- ½ cup Rice Wine Vinegar
- 3 tsp. Asian Sesame Oil
- ½ cup Soy Sauce
- ¼ cup freshly-squeezed Lemon Juice
- 5 Tbsp. Brown Sugar
- 3 cloves Garlic peeled and minced
- 1 Tbsp. fresh Ginger finely grated
- ½ tsp. Salt
Garnish: Sesame Seeds
Instructions
- Combine all of the vinaigrette ingredients in a medium mixing bowl. Set aside.
- Combine all of the salad ingredients in a very large mixing bowl. Mix well.
- 10 minutes before serving, add the vinaigrette to the salad and toss well. Allow the vegetables to soak up the vinaigrette.
- Taste and make any flavor adjustments. Add the salt. If heat is desired, add a tiny bit of Sriracha Sauce.
- Sprinkle sesame seeds all over the top of the salad.
- Serve cold.
- Buon Appetito!
Nutrition
Serving: 1-½ cup | Calories: 210kcal | Carbohydrates: 20g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Trans Fat: 0.003g | Sodium: 517mg | Fiber: 3g | Sugar: 15g