Asian Chopped Salad
This nutrient-dense Asian chopped salad is loaded with a crunchy combination of freshly chopped vegetables, topped with oil-free sweet ginger dressing and topped with chopped cashews.
Servings: 6 servings
Calories: 112kcal
Ingredients
Asian Chopped Salad
- 2 cups kale finely chopped
- 2 cups Romaine lettuce chopped
- 1 cup white cabbage chopped
- 1 cup purple cabbage chopped
- 1 large carrot shaved
- 1 red bell pepper chopped
- 1 yellow summer squash chopped
- 1 English cucumber chopped
- ½ red onion chopped
- ¼ cup chopped cashews optional
Sweet Ginger Dressing
- 2 cloves garlic minced
- ½ inch fresh ginger root minced
- ⅓ cup rice vinegar
- ¼ cup soy sauce Tamari for a gluten-free option
- 3 Tablespoons maple syrup or date syrup
- 2 teaspoons sriracha optional
- ½ cup water
Instructions
Asian Chopped Salad
- Finely chop kale, lettuce, and cabbages.
- Add the chopped vegetables.
- If using the cashews, do not add until before serving.
Sweet Ginger Dressing
- Combine all ingredients in a high-speed blender.
- Blend until smooth.
- Store in the refrigerator.
- Toss the salad with the dressing (may be done beforehand).
- Serve and add chopped cashews.
Video
Notes
- Use a vegetable chopper to save time and cut the vegetables into similar sizes.
- Prepare the dressing and refrigerate for at least an hour before use.
- Do not add cashews until right before servings to keep them crunchy.
- Finely chop the kale and cabbages.
- Add grilled, baked, or air-fried tofu for additional protein and texture.
Nutrition
Serving: 6g | Calories: 112kcal | Carbohydrates: 19g | Protein: 4g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 409mg | Potassium: 512mg | Fiber: 4g | Sugar: 11g | Vitamin A: 6519IU | Vitamin C: 69mg | Calcium: 112mg | Iron: 2mg