A crunchy Asian Chopped Salad with colorful veggies and sliced almonds tossed in a quick and easy sesame ginger dressing. Great as a side salad with chicken, shrimp, or fish.
Course Salad
Cuisine Asian
Keyword asian salad recipe, how to make an aisan salad dressing, how to make an asian salad
Prep Time 25 minutesminutes
Servings 6servings
Calories 178kcal
Author Beth Pierce
Ingredients
Sesame Asian Salad Dressing
3tablespoonssesame oil
2tablespoonsrice vinegar
2tablespoonshoney
1tablespoonlime juice
1tablespoonfreshly grated ginger or ginger paste
Asian Chopped Salad
3cupsred cabbagethinly sliced
3cupsgreen cabbagethinly sliced
1red bell pepperthinly sliced
1medium carrotjulienned
1cupsnap peas
½cupsliced almonds
2green onions thinly sliced
1tablespoontoasted sesame seeds
2tablespoonschopped cilantro
Kosher salt and freshly ground black pepper to taste
Instructions
Add the sesame oil, rice vinegar, honey, lime juice, and ginger to a small bowl and whisk well to combine.
Add the red and green cabbage, red bell pepper, carrots, sugar snap peas, sliced almonds, green onions, sesame seeds, and chopped cilantro to a large bowl. Whisk the salad dressing one more time. Drizzle the salad with the dressing and toss to coat.
Season with salt and freshly ground black pepper to taste.
Notes
If you prefer, you can add all the contents of the Asian Dressing to a mason jar with a tight-fitting lid and shake it to combine.
You can prepare the dressing up to 3 days in advance. Store it in an airtight container in the fridge and shake well before adding it to the salad.
Add snow peas, mandarin oranges, or shelled edamame.
Consider substituting cashews, peanuts, or slivered almonds for the sliced almonds.
This delicious Salad can be prepared up to a day in advance and stored in an airtight container in the fridge. But add the toasted sesame seeds and sliced almonds right before serving.
Try adding crispy chow mein noodles or crispy wonton strips.
Store leftovers in an airtight container in the refrigerator for up to 3 days.