Asian Chopped Salad Recipe
This Asian Chopped Salad is packed with crunchy veggies and topped with a tasty honey sesame dressing. It's a breeze to make and perfect for getting your veggie fix! Enjoy your crunchy, delicious salad! It's great for meal prep and way better than store-bought because you control what goes in it. Plus, it stays fresh for days in the fridge!
Equipment
- Large mixing bowl
- Cutting Board
- Knife
Ingredients
For the Salad:
- 12 oz. Cabbage mix or 2-3 cups thinly sliced purple cabbage
- ½ cup Shredded carrots
- ½ cup Shelley edamame or sugar snap peas
- 2 Green onions sliced
- ⅓ cup slivered Almonds
- ¼ cup Wonton strips
For the Dressing:
- 3 tbsp Honey
- 2 tbsp Soy sauce
- 2 tbsp Sesame oil
- 1 tbsp Rice vinegar
- ½ tsp Fresh grated ginger
- 1 Garlic clove minced
Instructions
- First, make the dressing. Put all the dressing ingredients in a jar, close the lid, and give it a good shake.
- In a big bowl, mix together the cabbage, carrots, edamame, green onion, almonds, and wonton strips. Feel free to add any other tasty bits you like!
- When you're ready to eat, pour the dressing over the salad and toss it all together. If you're making it ahead, wait to add the dressing until you're ready to dig in.
Notes
- Use a veggie chopper to save time and keep your veggies the same size.
- Make your dressing early and chill it for an hour. Add cashews right before serving to keep them crunchy.
- Chop kale and cabbage finely for better flavor.
- For extra protein and texture, toss in some grilled, baked, or air-friedtofu.