Fresh Asian Chopped Salad
A vibrant and refreshing salad that combines a variety of textures and flavors, perfect for a light lunch or as a side dish.
Equipment
- Mixing Bowl
- Knife
- Cutting Board
- Whisk
Ingredients
Vegetables
- 4 cups Green Cabbage, finely shredded Provides a crunchy texture.
- 2 cups Red Cabbage, shredded Enhances visual appeal and adds sweetness.
- 1 cup Carrots, julienned Adds natural sweetness and color.
- 1 cup Bell Peppers, diced Use red, yellow, or orange for sweetness.
Herbs and Garnishes
- 1/4 cup Cilantro, chopped Brings fresh flavor.
- 1/4 cup Green Onions, sliced Adds mild onion flavor.
- 1/4 cup Toasted Sesame Seeds Adds nutty flavor and crunch.
Dressing
- 1/4 cup Rice Vinegar Provides mild acidity.
- 2 tablespoons Soy Sauce Adds depth and umami flavor.
- 2 tablespoons Sesame Oil Enhances taste with nutty flavor.
- 1 tablespoon Honey Provides natural sweetness.
Instructions
- Wash all vegetables thoroughly and pat dry.
- Finely shred green and red cabbage and place in a large mixing bowl.
- Julienne the carrots and add to the bowl.
- Dice the bell peppers and add to the bowl.
- Chop cilantro and slice green onions, adding both to the bowl.
- In a separate bowl, whisk together rice vinegar, soy sauce, sesame oil, and honey.
- Pour the dressing over the mixed vegetables and toss gently.
- Sprinkle toasted sesame seeds on top and toss again.
- Let the salad sit for 10-15 minutes before serving.
- Serve in bowls or on a platter, garnished with extra sesame seeds and cilantro.
Notes
For added protein, consider adding grilled chicken, shrimp, or tofu.