Name: Asian Chopped Salad with Sesame Ginger Dressing Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Asian
Ingredients: 1 medium head romaine lettuce; 1 1/2 cups purple cabbage, chopped; 1 cup julienned carrot; 1 cup sugar snap peas, sliced; 3 green onions, sliced; 1 red bell pepper, diced; 1/3 cup chopped cilantro; 2/3 cup roasted peanuts; 1 batch Asian Sesame Ginger Dressing (prepared separately)

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Introduction

This Asian Chopped Salad with Sesame Dressing is a fresh, crunchy, and vibrant dish perfect for a light lunch or a colorful side. Packed with crisp vegetables and a savory dressing, it’s easy to prepare and full of bold flavors.

A close-up of a white bowl filled with a colorful mixed vegetable salad layered with shredded light green cabbage as the base, thin strips of bright orange carrots scattered throughout, and strips of yellow and red bell peppers adding pops of color. On top, there are sliced green onions sprinkled all over, along with black sesame seeds for texture. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium head romaine lettuce
1 1/2 cups purple cabbage
1 cup julienned carrot
1 cup sugar snap peas
3 green onions
1 red bell pepper
1/3 cup chopped cilantro
2/3 cup roasted peanuts
1 batch Asian Sesame Ginger Dressing

Instructions

Step 1: Prepare the Asian Sesame Ginger Dressing according to your recipe or make it ahead and keep it refrigerated until ready to use.
Step 2: Chop the romaine lettuce and purple cabbage into small pieces, ideal for a chopped salad style to make it easy to eat with a spoon. Place them in a large mixing bowl with the julienned carrots.
Step 3: Slice the sugar snap peas and green onions. Dice the red bell pepper and roughly chop the cilantro. Add all these to the bowl.
Step 4: Add the roasted peanuts to the bowl, then pour the Asian Sesame Ginger Dressing over the salad. Toss everything thoroughly to combine all flavors evenly.
Step 5: Garnish with additional sesame seeds, peanuts, or cilantro if you like, and serve immediately for the best texture and flavor.

Tips & Variations

Substitute peanuts with cashews or almonds for a different crunch and taste.
Add cooked shredded chicken or tofu to make the salad a complete meal.
Use Napa cabbage instead of purple cabbage for a milder flavor.
For extra zest, sprinkle a little fresh lime juice before serving.

Storage

Store any leftover salad and dressing separately in airtight containers in the refrigerator. The salad is best eaten fresh but can be kept for up to 1 day. Toss again before serving. Reheat is not recommended as it will wilt the vegetables.

How to Serve

A white shallow bowl filled with a fresh salad made of several layers: the base layer has dark green leafy spinach, the next layer includes bright orange shredded carrots and yellow mango strips, topped with light green edamame beans and sliced cucumber rounds scattered on top. A sprinkle of white sesame seeds is spread over the salad. Above the bowl, a woman's hand holds a small glass jar pouring a light brown dressing over the salad. In the background, there is another similar white bowl with a salad sitting on a white marbled surface with a pair of wooden chopsticks beside the foreground bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

Yes, you can prepare the dressing and chop the vegetables in advance. Keep them separate and toss together just before serving to retain freshness and crunch.

What can I use if I don’t have roasted peanuts?

You can substitute roasted peanuts with other nuts like cashews, almonds, or even toasted sesame seeds for a nutty flavor and texture.