Asian Chopped Salad
Asian Chopped Salad
This simple Asian Chopped Salad recipe and video is from our Weekday Raw online course. It’s so filling and satisfying, on account of it being a perfect mix of crunchy, sweet and savoury.
You’ll see in the video that I used a Mezzaluna, which is just for fun and can add some speed too. But if you don’t have one, you can just as easily use your chef knife.
If you don’t want to use cashews here, you could swap them out with almonds. If you want to get really fancy, you can coat the cashews or almonds in a little lime and coconut sugar and dehydrate them at 115f/46c overnight for wonderfully crunchy candied nuts to top this salad with. Those also make a great snack.
Make this a tasty lunchtime salad for work by keeping the dressing separate until you’re ready to eat it. It will easily keep you satiated and energised through the afternoon.
Asian Chopped Salad
Nutrition (For one serving)
Ingredients
Salad
- 3 leaves napa cabbage (Chinese leaf cabbage)
- 1 cup mung beansprouts
- 1 ped sweet pointed pepper or bell pepper
- 1 carrot medium
- 1/2 cucumber
- 1/2 cup cashews
- 5 leaves fresh mint
- 3 tbsp fresh cilantro (coriander)
- 1/4 cup snow peas (mangetout)
- 3 leaves red cabbage
- 1 cup broccoli florets
Dressing Ingredients
- 1/2 cup medjool dates
- 1/4 cup orange juice
- 1 tsp Lime juice
- 1/2 tsp Himalayan salt
- 1 tbsp cold pressed sesame or olive oil
- 1/2 tsp toasted sesame oil optional
- 1/2 tsp Chinese 5 spice mix
- 1 clove garlic
- 2 tsp ginger peeled
Instructions
Salad
- 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.
Dressing
- Blend all ingredients in a high speed blender. Mix with the salad and serve immediately.