Authentic Asian Chopped Salad Recipe with Homemade Dressing
A vibrant, nutrient-packed salad with crispy vegetables, toasted cashews, and fragrant sesame-ginger dressing. Perfect for a quick lunch or a flavorful side dish.
- Prep Time: 20
- Total Time: 20
- Yield: 6 servings
- Category: Dinner
- Method: Tossing
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
2 cups iceberg lettuce, chopped
1 small red cabbage, shredded
1 cup carrots, julienned
1 cup jicama, peeled and cubed
1 cucumber, diced
1/2 cup cashews, roasted
1/4 cup crispy fried noodles
1/4 cup rice vinegared
2 tbsp tamari
1 tbsp honey
1 tbsp sesame oil
1 tbsp grated ginger
1 tbsp chili powder
1 clove garlic, minced
Instructions
Combine chopped lettuce, cabbage, carrot, jicama, and cucumber in a large bowl.
Toast cashews until golden; add to salad.
Lightly fry noodles until crisp; toss into mixture.
In a small bowl, whisk rice vinegar, tamari, honey, sesame oil, ginger, chili powder, and garlic.
Pour dressing over salad; toss until evenly coated.
Adjust salt and flavor to taste.
Notes
Use gluten-free tamari for added assurance.
Substitute jicama with daikon if unavailable.
Add tofu cubes or grilled chicken for protein (optional).
Chill for 10 minutes to enhance flavors before serving.
Store in an airtight container in the fridge for up to 2 days.
Find it online: https://cookingwithramsay.com/asian-chopped-salad-recipe/