Print

Asian Chopped Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant salad bursting with crunchy vegetables and a rich, nutty dressing, perfect for a refreshing meal or side dish.

Ingredients

Scale
  • 1/2 cup (70g) raw cashews
  • 1/2 small head green cabbage, thinly sliced (4 cups / 300g)
  • 1 red bell pepper, thinly sliced (150g)
  • 1 cup (100g) sugar snap peas, sliced
  • 1 large carrot, peeled and shredded (100g)
  • 1/2 cup (50g) green onion, thinly sliced
  • 1/4 cup (10g) cilantro, chopped
  • 1/4 cup (30g) sesame seeds
  • 1/2 cup (25g) crunchy chow mein noodles
  • 1/4 cup (60ml) sesame oil
  • 2 Tablespoons (30ml) rice vinegar
  • 2 Tablespoons (30g) honey
  • 1 Tablespoon (15ml) lime juice
  • 1 teaspoon (5g) fresh ginger, grated
  • 1/4 teaspoon (1.5g) salt, or to taste
  • 1/8 teaspoon black pepper

Instructions

  1. Roast the cashews in a dry skillet over medium heat until lightly golden and fragrant (3-5 minutes). Coarsely chop them.
  2. Combine the cabbage, red bell pepper, sugar snap peas, shredded carrot, green onions, and cilantro in a large mixing bowl.
  3. Fold in the sesame seeds, chow mein noodles, and roasted cashews.
  4. Whisk together the sesame oil, rice vinegar, honey, lime juice, grated ginger, salt, and black pepper in a small bowl or mason jar.
  5. Drizzle the dressing over the salad just before serving and toss to combine.

Notes

Great for busy weeknights or potlucks, and pairs excellently with grilled chicken or tofu.

Nutrition

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

Scroll to Top