Thick, rich lettuce, coleslaw combination, crunchy veggies, and tender grilled chicken breast combine to make Asian chopped salad a rich and luscious salad. This meal blends crisp veggies with strong, sour, and somewhat sweet flavors, making it vibrant and revitalizing. Along with flavorful herbs like cilantro and green onions, it usually has a base of finely chopped vegetables like Napa cabbage, red cabbage, carrots, and cucumbers. Sesame seeds, crunchy nuts, and occasionally protein like grilled chicken, shrimp, or tofu are added to the salad.
Ingredients:
For the Salad:
- Two cups of shredded cabbage
- One large carrot, shredded or julienned
- One cucumber, thinly sliced and
- 1/4 cup of thinly sliced green onions
- 1/4 cup chopped cilantro leaves
- One red bell pepper
- 1/4 cup of sesame seeds, toasted
- 1/4 cup of optionally chopped cashews or peanuts
- Half a cup of cooked tofu, chicken, or shrimp (optional, for protein)
For the Dressing:
- Two tablespoons of tamari or soy sauce (gluten-free)
- Two tablespoons of rice vinegar
- One tablespoon of sesame oil
- One tablespoon of maple syrup or honey
- Fresh lime juice, 1 tablespoon
- One or two teaspoons of chili paste or sriracha (optional for heat)
- One minced garlic clove
- One teaspoon of freshly grated ginger
Instructions:
- Add the shredded cabbage, carrot, cucumber, red bell pepper, green onions, and cilantro to a large bowl. Toss to thoroughly combine.
- Prepare the dressing by whisking the soy sauce, rice vinegar, sesame oil, honey, lime juice, sriracha, garlic, and ginger in a different small bowl until thoroughly blended.
- Drizzle the chopped veggies with the dressing, then toss to coat everything.
- Sprinkle the salad with protein if you’re using it. For added crunch, add chopped cashews or peanuts and toasted sesame seeds.
- Serve: For the greatest texture, serve the salad right away. To allow the flavors to mingle, you can also chill it for ten to fifteen minutes.
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