Asian Chopped Salad
A vibrant and refreshing salad featuring crisp vegetables and a zesty dressing, perfect for any occasion.
Ingredients
Salad Ingredients
- 2 cups chopped green cabbage
- 1 cup shredded carrots
- 1 cup chopped red bell pepper
- 1 cup diced cucumber
- ½ cup chopped green onions
- ¼ cup chopped cilantro
- ¼ cup sesame seeds
Dressing Ingredients
- ¼ cup rice vinegar
- 2 tablespoons soy sauce Can use tamari for gluten-free option
- 2 tablespoons sesame oil
- 1 tablespoon honey Can substitute with agave syrup for vegan option
- 1 tablespoon grated ginger
Instructions
Preparation
- Start by washing all the vegetables thoroughly.
- Chop the green cabbage, shred the carrots, and chop the red bell pepper and cucumber into bite-sized pieces.
- Finely chop the green onions and cilantro.
Combining
- In a large bowl, combine the chopped green cabbage, shredded carrots, chopped red bell pepper, diced cucumber, chopped green onions, and cilantro.
Dressing
- In a separate bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, and grated ginger.
Tossing
- Pour the dressing over the mixed vegetables in the large bowl.
- Using a pair of tongs or salad servers, toss the salad gently to ensure all ingredients are well-coated with the dressing.
Finishing Touch
- Sprinkle the sesame seeds on top of the salad.
- Taste the salad and adjust the seasoning with more soy sauce or vinegar if needed.
- For better flavor integration, let the salad chill in the refrigerator for 15-20 minutes, if desired.
Serving
- Once chilled, give the salad one final toss and serve immediately.
Notes
This salad is great for meal prep and can be kept in the fridge for up to 3 days, but keep the dressing separate until serving to maintain crispness.