Asian Chopped Salad
A vibrant and colorful Asian Chopped Salad bursting with fresh flavors and textures, perfect for any meal.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Asian
- Diet: Vegetarian
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
- Roast the cashews on a dry skillet over medium heat until lightly golden and fragrant. Remove from heat and coarsely chop.
- Combine the cabbage, bell pepper, sugar snap peas, carrot, green onion, and cilantro in a large mixing bowl.
- Toss in the sesame seeds, chow mein noodles, and chopped cashews and gently mix.
- Whisk together the sesame oil, rice vinegar, honey, lime juice, ginger, salt, and pepper in a separate bowl until well blended.
- Drizzle the dressing over the salad and toss gently to coat before serving.
Notes
Best when served fresh, but can be stored in an airtight container for up to two days. Keep dressing separate if storing leftovers.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg