Asian Chopped Salad
This crunchy Asian Chopped Salad is an easy way to get your veggies in!
Equipment
- jar with lid
- large bowl
Ingredients
- 12 oz cabbage mix or purple cabbage, thinly sliced
- ½ cup shredded carrots
- ½ cup shelled edamame or sugar snap peas
- 2 green onions, sliced
- ⅓ cup slivered almonds
- ¼ cup wonton strips
- 3 tablespoon honey for the dressing
- 2 tablespoon soy sauce for the dressing
- 2 tablespoon sesame oil for the dressing
- 1 tablespoon rice vinegar for the dressing
- ½ teaspoon fresh ginger, grated for the dressing
- 1 clove garlic, minced for the dressing
Instructions
- Start by making the dressing: add all of the dressing ingredients to a jar with a lid. Secure the lid, then shake to combine.
- Next, add the cabbage, carrots, edamame, green onion, almonds, and wonton strips (along with any other salad ingredients you'd like) to a large bowl.
- Before serving, pour the dressing over the salad and use tongs to toss. If you're making this ahead of time, wait to add the dressing until you're ready to eat. Enjoy!
Notes
*Calories are per serving and are an estimation. Add-ins: red bell pepper, cilantro, cucumber, peanuts, cashews, cooked and diced chicken.
Nutrition
Serving: 1saladCalories: 199kcalCarbohydrates: 20gProtein: 5gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.003gSodium: 517mgPotassium: 235mgFiber: 3gSugar: 15gVitamin A: 2266IUVitamin C: 2mgCalcium: 53mgIron: 1mg
Tried this recipe?Let us know how it was!