Asian Chopped Salad Recipe
A vibrant and crunchy Asian Chopped Salad featuring shredded cabbage, crisp vegetables, and fresh herbs tossed in a flavorful Thai dressing, topped with sesame seeds and roasted peanuts for added texture and nuttiness. This quick and easy salad is perfect as a light meal or a side dish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Vegetables and Herbs
- 4 cups shredded Napa or green cabbage (from 1 small head)
- 1 cup julienned carrots (about 2 large)
- 1 cup diced Persian cucumbers (about 3)
- 1 large red bell pepper, julienned
- 1 cup cherry tomatoes, halved
- ½ cup minced fresh cilantro
- 1 bunch green onions, white and green parts, thinly sliced
Dressing and Toppings
- 1 cup Thai Salad Dressing
- 2 tablespoons sesame seeds
- ½ cup chopped roasted peanuts
Instructions
- Combine the Vegetables and Herbs: In a large serving bowl, add the shredded cabbage, julienned carrots, diced cucumbers, julienned red bell pepper, halved cherry tomatoes, minced cilantro, and sliced green onions.
- Add the Dressing: Pour 1 cup of Thai Salad Dressing over the combined vegetables and herbs to coat them evenly.
- Toss the Salad: Gently toss the salad ingredients together ensuring the dressing is well distributed throughout the vegetables.
- Garnish and Serve: Sprinkle 2 tablespoons of sesame seeds and ½ cup chopped roasted peanuts on top of the salad just before serving for extra crunch and flavor.
Notes
- Use Napa cabbage for a milder flavor or green cabbage for a more robust crunch.
- Adjust the quantity of Thai Salad Dressing based on your taste preference.
- For a spicier kick, add sliced fresh chili or a drizzle of chili oil.
- This salad is best served fresh but can be refrigerated for up to 2 hours before serving.
- Roast the peanuts and sesame seeds lightly if you want a deeper nutty flavor.
Find it online: https://justsosavory.com/asian-chopped-salad-recipe/
