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.

Rate This Recipe
5 from 1 vote

Asian Chopped Salad

A perfect mix of crunchy, sweet and savoury.
Servings2

Nutrition (For one serving)

Calories: 467kcalCarbohydrates: 61gProtein: 12gFat: 23gSaturated Fat: 3gSodium: 643mgPotassium: 1285mgFiber: 9gSugar: 39gVitamin A: 8105IUVitamin C: 182.7mgCalcium: 144mgIron: 4.8mg

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.

Video

Rate This Recipe
5 from 1 vote
Did you make this recipe?Tag @therawchef on Instagram or hashtag it #therawchef!
Russell James

Post by Russell James


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March 7th, 2019