Crunchy Asian-Inspired Chopped Salad
Ohhhh…this Salad has got that salty-sweet-crunchy thing going on, which makes it insanely satisfying!
PRO TIP: You’ll want to double up on the dressing recipe because it’s worthy of using all week for marinades and drizzling on top of other salads/meals as well!
I posted this recipe to Instagram several weeks ago, and the comment section has been flooded with RAVE reviews!
“I made this tonight and it tastes amazing! Will absolutely make it again.”
“This was such a colorful, beautiful salad.
Will definitely make this one again”
“Ok so I just made this for dinner and it’s AMAZING! Thanks so much for the recipe! I badly needed some new dinners!!!”
“Made this tonight. I added a little grilled chicken breast for extra protein and the husband and I LOVED it!! He said he especially loved the dressing. Thank you so much for sharing these recipes.”
Makes about 6 servings
- 4 cups shredded green cabbage
- 3 cups shredded purple cabbage
- 1 large carrot, peeled and cut into matchsticks
- 1 cup precooked edamame beans
- 1 fresh mango, peeled and chopped
- 4 green onions, sliced
- 1 handful/bunch fresh cilantro leaves, chopped
- 1/2 cup peanuts, or chopped cashews (optional)
- 1 fresh lime slice, or wedge as garnish
- 1 Tbsp minced fresh garlic
- 1/2 Tbsp ginger puree
- 2 Tbsps sesame seed oil
- 1/4 cup coconut aminos, Bragg’s liquid aminos, or low sodium soy sauce
- juice of 1 fresh lime
- 2 Tbsps raw honey
- 1/8 tsp white pepper
Add all ginger dressing ingredients to a small bowl, and whisk really well until combined.Add all salad ingredients to a large bowl, nicely, as shown, then drizzle dressing over the top and toss well.
Taste test to see if your salad needs flavors adjusted – occasionally I like a teensy bit of sea salt and fresh lime squeezed on mine.Serve immediately, or refrigerate for several hours, then enjoy! Best eaten within 48 hours. Refrigerate any leftovers.
Enjoy, and be sure to come back here to let us know how you liked it!