This is nutrient-dense Asian chopped salad Loaded with a crunchy combination of fresh chopped vegetables, sweet ginger dressing, and topped with chopped cashews. You will love this Asian chopped salad recipe.
Since I love Asian food, I am constantly trying to make healthier versions of my favorite Asian dishes. For example, one of my favorite meals is at a local Asian restaurant We often have a chopped Asian salad. So, to make my version of the Asian Chopped Salad recipe, I combined my favorite ingredients and created a unique sweet ginger dressing. And like many of my recipes, I’ve focused on nutrient-dense ingredients to create a hearty, healthy Asian chopped salad recipe that the whole crew will love.
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And like it; They did! There’s something about a chopped salad that makes it easy to eat. Each bite-sized ingredient fits perfectly on the fork without the need for a knife. But the best part of a chopped Asian salad is getting every ingredient in every bite. It’s a win-win! Asian chopped salad?
Asian chopped salad ingredients
Although all ingredients are essential, it all starts with the base.
To create a nutrient-dense salad, first consider the salad base. For this chopped salad recipe, I like a variety of greens.
- in time: Finely chopped kale is easy to eat and digest.
- Romaine Lettuce: Romaine lettuce is crunchy and nutritious.
- Red Cabbage: Red cabbage is purple in color and provides extra crunch as well as nutrients.
- White Cabbage: White cabbage, like Red Badger, is crunchy and delicious.
Once finely chopped, place the greens in the base of a large plate, bowl or serving platter. Then, add the rest of the goodies.
- Carrots: Shredded carrots give the Asian chopped salad a different texture and sweet taste.
- Red Bell Pepper: Red bell peppers are vibrant in color and sweet in taste.
- Yellow Summer Squash: Taste-wise, the yellow summer squash vegetable has a mild flavor with a hint of sweetness.
- Red Onion: Red onions are sweet but tangy and add a wonderful flavor to salads.
- Cucumber: I like to use English cucumbers because they have fewer seeds than regular cucumbers which keeps the salad from getting soggy.
- Cashews (optional): Cashews provide another layer of saltiness and crunch.
Now, top this crunchy combination of fresh chopped vegetables with chopped cashews. But, if with optional cashews, don’t add them until just before serving.
Substitute Asian chopped salad ingredients
- Choose any greens of your choice.
- Buy a bag of pre-strained lettuce and carrots to save a step in preparing the salad.
- Any parsnip substitutes for carrots.
- Instead of yellow summer squash, choose zucchini, which has a similar flavor.
- Green onion, or scallion, instead of red onion.
- If using regular cucumbers, remove the seeds before adding to the salad.
- Persian cucumber is similar to English cucumber.
- Skip the nuts, or choose your favorite nuts. I also like peanuts with this salad.
Other possible components
- Mandarin oranges: Adding a little citrus add sweetness adds a different flavor.
- Mame (shelled edamame): Mame is bite-sized mildly flavored soy beans.
- Bok Choy: Bok choy adds another layer of crunch.
- Snow branch: Snow peas are a fun addition to an Asian chopped salad.
To quickly prepare chopped vegetables, I use a vegetable chopper! Sometimes, the cheapest kitchen gadgets are a blessing. As a result, chopping vegetables for any recipe can be simple and easy.
Sweet Ginger Dressing Ingredients
Like all my dressings, this sweet ginger dressing is oil-free as well as gluten-free. However, what I love most about this Asian salad recipe is that it can be dressed ahead of time and retains its crunch once dressed.
- garlic: I like to use fresh garlic cloves.
- Fresh ginger root: Ginger is fresh, strong and sweet at the same time.
- Rice Vinegar: Rice vinegar adds sweetness and acidity to dressings.
- I willow: Soy sauce imparts an umami flavor.
- Maple Syrup: Maple syrup is a great way to sweeten a dressing without using sugar.
- Water: Dilute the water and neutralize the dressing.
- Sriracha: Sriracha gives the dressing a little kick.
Substitute sweet ginger dressing ingredients
- Use ⅛ teaspoon of garlic powder in place of each clove. Garlic salt: Use half a teaspoon of garlic salt in place of each clove.
- Substitute ¼ teaspoon ginger for every 1 tablespoon grated ginger.
- Champagne vinegar is often used as a substitute for rice vinegar.
- Substitute tamari or liquid aminos soy sauce in the dressing.
- Agave or date syrup substituted for maple syrup.
- Skip Sriracha if you don’t like it spicy.
- Red pepper flakes substitute Sriracha. You can just use a pinch.
Other dressing options:
Recipe FAQs
This salad recipe contains 4 grams of fiber.
Tamari or liquid amino acids are gluten-free alternatives to soy sauce.
Asian chopped salad recipe lasts 4-5 days refrigerated. However, if cashews are added, do not add them until just before serving to protect the crust.
advice
- Use a vegetable chopper Save time and cut vegetables in the same size.
- Prepare the dressing ahead of time and refrigerate for at least an hour before using.
- Don’t add the cashews until just before serving to keep them crunchy.
- Finely chop kale and cabbage.
Enjoy this Asian chopped salad for lunch or dinner! The combination of flavors is delicious!
More vegan Asian inspired recipes
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📖 Recipe
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 chopped cashews.
instructions
Asian chopped salad
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Finely chop kale, lettuce and cabbage.
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Add chopped vegetables.
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If using cashews, do not add before serving.
Sweet Ginger Dressing
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Combine all ingredients in a high speed blender.
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Blend until smooth.
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Store in the fridge.
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Toss salad with dressing (can be made ahead).
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Serve and add chopped cashews.
Comment
- Use a vegetable chopper to save time and cut vegetables into uniform sizes.
- Prepare the dressing and refrigerate for at least an hour before using.
- Don’t add the cashews until just before serving so they get crunchy.
- Finely chop kale and cabbage.
- Add grilled, baked or air-fried tofu for extra protein and texture.
nutrition
Worship: 6gCalories: 112kcalSugars: 19gProtein: 4gFat: 1gPolyunsaturated Fats: 1gSodium: 409mgPotassium: 512mgFiber: 4gSugar: 11gVitamin A: 6519IUVitamin C: 69mgCalcium: 112mgIron: 2mg
Oh! My name is Kathy, I am a retired high school English teacher and vegan enthusiast and blogger. My entire blog is completely plant-based vegan. I truly believe that what we eat and how we live determines our health and the preservation of our planet! 🙂