Asian Chopped Salad

Raw Food Recipe Asian Chopped Salad

 

I love a simple, chunky chopped salad with a beautiful dressing. There’s something so satisfying about eating it. I think it’s down to the mouthfeel of all those flavours with the crunch that makes it such a beautiful meal.

You can of course create that with a food processor in a quick grind salad like this. Or you can use a knife. . .or you can have some fun and buy one of the mezzaluna knives I’m using in this video.

Check it out below, I think you’ll like this one.

 


 

Such a tasty and quick recipe from our Weekday Raw – Spring course.

The knife I’m talking about is a mezzaluna.

Serves 2

  • A few leaves of Chinese Leaf (Napa) Cabbage
  • Handful of mung beansprouts
  • Half a red sweet pointed pepper, or bell pepper
  • 1 medium carrot
  • 1/2 medium cucumber
  • Small handful cashews
  • Small handful fresh peppermint leaves
  • Small handful fresh coriander (cilantro)
  • Small handful mangetout (snow peas)
  • A few red cabbage leaves
  • 2 or 3 small broccoli florets

Dressing Ingredients

  • 1/2 cup medjool dates
  • 1/4 cup orange juice
  • 1 teaspoon Lime juice
  • 1/2 teaspoon Himalayan salt
  • 1 tablespoon cold pressed sesame or olive oil
  • Optional: 1/2 teaspoon toasted sesame oil
  • 1/2 teaspoon Chinese 5 spice mix
  • 1 clove garlic
  • 1 small piece of ginger
  1. Gather all the salad ingredients onto a chopping board and rough chop with a mezzalune knife. If you don’t have a mezzaluna, just use a good size chef knife.
  2. Pop all those chopped salad ingredients into a bowl, and mix with the blended dressing ingredients.

Want more quick, easy and simple raw food recipes like this? That’s exactly what you’ll find in Weekday Raw.

j

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65 Comments

  1. Barbara Lowell
    Reply
    Posted

    I grow my own sprouts. I sprinkle them atop a salad because they are so beautiful to look at and so precious to grow. I wouldn’t dream of mangling them with the chopper! They’re a living food! Have been making similar to this for many years with just the sprouts, shredded napa cabbage, carrots and green onion, with a dressing of garlic, ginger, tamari and of course a dash of toasted sesame oil, even tho its not raw. Thanks for all you do, I have been watching since 2010 and living this lifestyle way beyond that.

  2. Arianne Darianne
    Reply
    Posted

    The salad looks tasty but I am not sure it will solve my cravings for bread and meat.
    I love your.website and look forward.to your other videos.

  3. Jon Hersey
    Reply
    Posted

    Be careful of eating the standard mung beans raw as the process they use in growing them makes them risky to consume raw, grow the, yourself by all means though.
    Great vid thanks.

  4. Julia
    Reply
    Posted

    Wow…..looks amazing. I am very new to raw eating. Always wanted to try. Love the enthusiasm of all the followers. Glad to be onboard. Definitely going to make the salad ! Thank you Russel ! πŸ‘

  5. Fayette
    Reply
    Posted

    Great salad, and so easy. My husband came home with one of those a couple of years ago. I didn’t know what to do with it. I know now!

  6. Meera F
    Reply
    Posted

    This salad looks beautiful and delicious and so easy to make. Thank you for sharing it with us.

    I would like to make the salad for friends this week but I do not include oils in my diet. Do you have s suggestion for a whole fat substitute that would still create a similar taste sensation? I was thinking tahini, but not sure.

    Thank you!

  7. Roya Tarzaban
    Reply
    Posted

    Lovely looking salad and what a great tool! enjoyed this video.. even with veggies flying around, it’s more real life kitchen isn’t it πŸ™‚ x

    • Roya Tarzaban
      Reply
      Posted

      Lovely looking salad and what a great tool! enjoyed this video.. even with veggies flying around, it’s more real life kitchen isn’t it πŸ™‚ x

  8. Susie. Sutton
    Reply
    Posted

    Fantastic. Looking fwd to learning and making some more delicious vegan food. Thanks so much for sharing.
    I’m in London and am looking for a vegan course

  9. Vyktoria Ploumidis
    Reply
    Posted

    Thank you for this opportunity and your inspiration. Your a nourishing food angel!
    It’s a little late here in Australia but I will be trying this out for dinner tomorrow.
    I have to say delving into raw food has taken feeling euphoric to another level!
    Thanks again! ?

  10. Esther
    Reply
    Posted

    Hi Russell! I just joined and am enjoying all these new healthy possibilities.
    On searching for the Triangle mezzaluna I noticed various size blades. Which size in cm did you use?? Thx for your love and contagious enthusiasm for raw food! Esther

    • Russell
      Reply
      Posted

      Hmm, I’m not sure. I think it’s around 5 to 6 inches maybe? Thanks for stopping by and for your kind words πŸ™‚

  11. Jennifer Atwell
    Reply
    Posted

    This looks delicious. I am only able to drinks liquids for a time, because of illness. When I can go back to eating, I will definitely give this a try, thanks

  12. Rosemarie Friedman
    Reply
    Posted

    thank you for tomorrow ‘s dinner idea, love your recipes, took a class you gave in NY and so enjoyed it .

  13. Maria da Silva
    Reply
    Posted

    Thank you so much… finally today i started to follow you. I really liked this recipe. I bought the knife and all ingredients…so delicious!

  14. Nathalie Norris
    Reply
    Posted

    I’m a Holistic Nutritionist and vegan from Toronto, Canada and I’m so happy to have found you!

    Your enthusiasm amd love for food is amazing, and your recipe looks fab!

    I adore that you threw such warming spices in there; one of the things I found last time I went fully raw was that I was pretty shivery in the (cold) winter. I started drinking ginger tea multiple times a day and that helped me keep it up. Then I found balance eating mostly raw with cooked beans or lentils for dinner.

    Anyway, I’m just mega-appreciative of what you do, what you’re sharing, your adoration for beautiful foods and for creating fabulous recipes I can add into my fun life.

    Thank you, SO much!

      • Alexandra Robertson
        Reply
        Posted

        Hi Have just joined and am heartened to see I already sort of do this.I also add chia seeds to almost everything and have found my weight has gone down and I feel pretty good.Look forward to seeing your recipes and trying them out.Onwards xxxx

  15. Sylvia Duff
    Reply
    Posted

    Thank you for a great introduction to your raw food website. I love the salad but I detest fresh coriander is there a substitute please and would leaving out the ginger ruin everything. Very sensitive palate can’t take heat from chillies and I have IBS too Have to be careful with raw onions. Garlic is okay strangely enough.
    Thanks again I am off to buy a mezzaluna asap!

  16. Mo Green
    Reply
    Posted

    Hi everyone. I’m a new vegan and new to this whole raw eating way. I have a 19 year old son who is a Fire Fighter/EMT who still lives with me and a 14 year old daughter who lives with me also. I have controlled my Crohns Disease, Fibromyalgia, Trigeminal Neuralgia, High Cholesterol, Chronic Fatigue, Asthma, Allergies and Severe Atypical Depression through dietary means for the last year. I was diagnosed in remission last July with Crohns for the first time since diagnosis something that 6 years of medication couldn’t do. I was resistant to the fact that dietary changes could help control my disease because of all the other people with IBD who said it was all just a bunch of Poppycock and people who it had worked for that were few and far between. I finally decided enough was enough after my 12th hospitalization in 6 years. I told my GI doctor that enough was enough and I wanted to see what fueling my body and not my disease would do for me. I pray everyday that my other IBD sisters and brothers will decide to give it a try and realize what I have, that it truly does work and will work for everyone. As a RN of 23 years who was NEVER taught anything about the power of our food in our bodies, I have been amazed and born again in the realm of natures/God’s power in my body. I look forward to learning how to not only fuel my body for peak performance through tasty recipes (something I am NOT very good at (cooking and creating with food)), but teaching my children and their friends the same thing. Thanks for this passion of yours and for the lessons I am about to learn. I look forward to our journey together!!!! Please feel free to use my story, it wasn’t easy or quick, but 2 years later, I am blessed to have begun and stuck with it.
    <3

  17. Penny Burgess
    Reply
    Posted

    Thank you so much for this course Russell! I think we are really going to enjoy experimenting with your recipes.

  18. Charmaine
    Reply
    Posted

    Thanks for the recipe ideas and video presentations. I have prepared this salad and it is simple to put together, crunchy, fresh and very flavourful! Lovely!

  19. Zan
    Reply
    Posted

    Hello,

    Very good. I have just one question. Last year in May I left my hope so I start with my traveling, but this was not enough so this year I start to walk around the world, Im steal in Uk but what dou you recommend me to eat as a raw when im camping and when i would like to walk with not to heavy backpack. I walked per day 17 to 20 miles?

    thank you, zan

    • Russell
      Reply
      Posted

      Wow, sounds like you’re on a mission, Zan πŸ™‚

      Sounds like fruit would be great for you, if you’re doing a lot of walking. Making sure you can get good, hearty salads wherever you can would also be a great plan.

    • Russell
      Reply
      Posted

      I’m not sure which country you live in, but I would suggest a Google search, or make it yourself out of the component spices.

  20. Dena Pedersen
    Reply
    Posted

    I noticed in the video he says there is ginger and garlic in the dressing, but neither of those is in the ingredients list

    • VICKI SATTA
      Reply
      Posted

      Russell……. LOVE what you are doing. I would LOVE to take the course from you because I LOVE your enthusiasm, and I have learned a lot from you and Amy. My problem: I’m living in poverty in the USA and working on recipes, marketing material, etc. for a new fermentation business.

      When the business starts making $$$ I will be in your classes. I know a lot, but I am not Russell or Amy! I am a WANNA BE though. πŸ™‚

      Let’s talk about your not 100% raw. Do you eat raw meat, especially liver? I do. I have a 1930 something recipe for a liver tonic that is out of this world. You feel your energy jump way up shortly after drinking it. In the UK you have easy access to pastured meats, right? I think what might be helpful to your “family concerns” and your anxiety about not 100% raw is to add the Paleo touches that Amy knows all about and then focus on using/teaching us how to ferment more/ferment condiments that will totally blow the socks off of your raw menus/more tonics/ferment the unbelievable sauces , green chile ferments for seasoning in many, many of your recipes. I also ferment onion and garlic for generic marinades and salad dressings, soy sauce and the many Japanese fermented pickles that can be eaten with raw food/cooked food and sushi. Nobody uses traditional soy sauce in this time of GMO toxic soybeans, do they? Do you? I do not and think we can do MORE for family health if we teach young moms and dads to grow their own veggies and ferment them in their own kitchens. What is our thought on that?

      And I must say, your videos on water kefir got me hooked on you. You not only know how to cook, but you are a bit of a theatrical presenter as well.

      When I have the cash, I’ll be a star student. Till then, thanks for your thoughts on more fermentation, water kefir for kids, and more fermentation!! I don’t know about the UK, but in the US we have an epidemic with kids’ health (obesity and diabetes). If we don’t teach moms and dads to start fermenting good and healthy sodas, we can count on the multinational/mega corporations to continue feeding them the sugar junk sodas that are destroying their health.

      Let’s work together on doing something for the world’s children by sending LOVE to the parents and kicking butts to get them on the right path. Once they ferment water kefir sodas and kombucha at home the multinationals will lose their built in BILLION dollar profits that destroy kids’ health and come from their line of products. Once the habit of sugar and processed food takes over the daily diets of kids, it’s all over. Sad. True. Getting adults off sugar is like getting an addicted smoker/drug user to stop.

      Don’t be afraid to speak directly to the young moms and dads. They will LOVE you for helping them introduce the good things to their kids. We can (together) change the health outcomes for future generations.

      You Rock Russell! YRR (heart)

      Vicki

      • Russell
        Reply
        Posted

        Thanks so much, Vicki πŸ™‚

        I don’t eat raw meat, no. But I was just talking to Amy today about a program she saw where this guy ate raw meat. I wouldn’t want to bring raw meats into what I do because I’m not that familiar with it, but I know that raw meat can contain potentially very harmful parasites. I know that healthy, pasture raised animals shouldn’t have that, but it feels like a risk. Also, a lot of my readers are vegan, and so wouldn’t appreciate that.

        I think soy is OK as long as it’s fermented (and non-GMO). . .from what I’ve read, that seems to negate some of the issues that come up with non fermented soy.

  21. Anna
    Reply
    Posted

    Hi Russell. I tried this salad today and it was delicious. The only thing is the dressing was about one third the amount that you show on the video and my Pro 500 series vitamix didn’t blend it very well. Should the quantities be doubled or should I add a lot more oil than the recipe says.

    • Russell
      Reply
      Posted

      Yes, I would double the recipe to get it to fit to your blender, and then save the rest which will keep for a couple of weeks perfectly OK.

  22. Pingback: Quick Grind Salad | the raw chefthe raw chef

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