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–+ servings
Asian Chopped Salad

Crunchy Asian Chopped Salad with Zesty Ginger Dressing

Celebrate freshness with this vibrant Asian Chopped Salad that features a zesty ginger dressing and a symphony of textures.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: LUNCH
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups White Cabbage Base of the salad; adds crunch. Substitute with green cabbage or napa cabbage for variety.
  • 1 cup Red Cabbage Provides color and additional crunch. Omit if unavailable, or use more white cabbage.
  • 1 each Red Bell Pepper Adds sweetness and color. Use green bell pepper for a less sweet alternative.
  • 1 each Carrot Contributes natural sweetness and vibrant color. Shredded yellow squash can be used as a substitute.
  • 1 cup Sugar Snap Peas Adds a sweet and crunchy texture. Snap peas or green beans can be used instead, or simply omit.
  • 3 each Green Onions Provides onion flavor and freshness. Shallots or regular onions can be a smaller substitute.
  • 1/4 cup Cilantro Adds fresh herbal notes. Omit for a non-herb flavor or swap with parsley.
  • 2 tablespoons Sesame Seeds Adds crunch and nuttiness. Poppy seeds can be used if you’re out of sesame seeds.
  • 1/2 cup Cashews Rich and crunchy texture. Almonds or sunflower seeds make great nut-free substitutes.
  • 1 cup Crispy Chow Mein Noodles Offers additional crunch. Wonton strips can be swapped in, or skip for a low-carb option.
For the Dressing
  • 1/4 cup Sesame Oil Essential for flavor; adds nuttiness. Avocado oil or olive oil can be used for a milder taste.
  • 1/4 cup Rice Vinegar Provides a tangy kick. Alternatives include apple cider or white wine vinegar.
  • 2 tablespoons Honey Adds sweetness to the dressing. Use maple syrup or agave nectar for a vegan-friendly option.
  • 2 tablespoons Lime Juice Brightens every flavor in the dressing. Lemon juice can be used as a tasty substitute.
  • 1 tablespoon Fresh Ginger Contributes a sharp, aromatic note. Ground ginger can be an alternative, though fresh is best.
  • to taste Salt & Black Pepper Enhances the overall flavor. Adjust both seasonings to suit your dietary preferences.

Equipment

  • skillet
  • Mixing Bowl
  • small jar

Method
 

Basic Instructions
  1. Toast the Cashews: Place a dry skillet over medium heat and toast the cashews until golden brown, around 5 minutes. Allow them to cool before chopping into desired pieces.
  2. Prepare the Vegetables: Rinse and thinly slice the white cabbage, red cabbage, bell pepper, carrot, and sugar snap peas.
  3. Assemble the Salad: In a large mixing bowl, combine all the prepared vegetables, including the cilantro, sesame seeds, toasted cashews, and crispy chow mein noodles.
  4. Make the Dressing: In a small jar, combine sesame oil, rice vinegar, honey, lime juice, and freshly grated ginger. Shake vigorously until well blended.
  5. Toss & Serve: Drizzle the dressing over the salad and gently toss to ensure everything is evenly coated.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 5gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 200mgPotassium: 350mgFiber: 3gSugar: 5gVitamin A: 400IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

Chilling chopped vegetables for at least 30 minutes enhances crunchiness. Fresh ingredients contribute to vibrant flavors. Store dressing separately until serving.

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