This chopped asian salad is full of fresh ingredients that add flavour, texture, colour and so quick to make.
White and red cabbage mixed with carrots, red bell peppers and edamame are tossed in a spicy peanut dressing and mixed with toasted cashew nuts and sesame seeds for extra texture.
If you prefer less spicy, leave out or reduce the sriracha sauce
My other Asian chopped salad, I used a coarse grater on the cabbages, this time i decided to just to finely dice the white and red cabbage, seems easier to me and it feels like a better bite when all mixed together.
Other than the style of chopping and the dressing, the ingredients could be the same, I had some edamame beans so they went in. but you could use chopped sugar snap peas, yellow peppers or even beansprouts. Just use your eye for colours, keep the amounts fairly evenly spread.
Boil the frozen edamame for 2 mins, refresh in cold water and drain, allow to cool. do not leave this step out, the back of the packet says ‘do not eat raw’
At the same time toast the cashew nuts in a dry frying pan turning until browned – remove from pan and allow to cool
Make Dressing
Combine all the dressing ingredients in a food processor and puree until smooth. reserve until ready to use.
Prepare the salad
finely dice the red pepper, the red and white cabbage and place in the salad bowl
coarsely grate the carrot and place inthe salad bowl
chopped the spring onions and coriander and place in the bowl.
put the cooled edamame beans and cooled cashew nuts into the bowl alon with the sesame seeds.
Mix the salad and pour over the dressing and continue to mix gently until everything is coated.
Serve immediately.
Asian chopped salad with a spicy peanut dressing
Ingredients
The dressing
- 3 tbsp smooth peanut butter
- 2 tbsp water
- 1½ tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp groundnut oil
- 1 tbsp rice wine vinegar
- 1 lime juice
- 1 clove garlic – crush/mince before adding to the dressing
- 1 tbsp agave
- 1 tsp Sriracha sauce
The Salad
- 200 g red cabbage
- 200 g white cabbage
- 2 medium carrots
- 2 red bell peppers
- 30 g fresh coriander
- 155 g edamame
- 2 spring onions
- 65 g cashew nuts
- 1 tbsp sesame seeds
Method
- If you prefer less spicy, leave out or reduce the sriracha sauce
- Boil the frozen edamame for 2 mins, refresh in cold water and drain, allow to cool. do not leave this step out, the back of the packet says ‘do not eat raw’
- At the same time toast the cashew nuts in a dry frying pan turning until browned – remove from pan and allow to cool
Make the Dressing
- Combine all the dressing ingredients in a food processor and puree until smooth. reserve until ready to use.
Prepare the salad
- finely dice the red pepper, the red and white cabbage and place in the salad bowl
- coarsely grate the carrot and place in the salad bowl
- chop the spring onions and coriander and place in the bowl.
- Put the cooled edamame beans and cooled cashew nuts into the bowl along with the sesame seeds.
- Mix the salad and pour over the dressing and continue to mix gently until everything is coated.
- Serve immediately.
Nutrition
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).