Asian chopped salad with a ginger, sesame and soy dressing

Asian chopped salad

Asian Chopped Salad is so quick and easy to make. Together with the sweet and savoury dressing, it is irresistible.

I have also made another Asian chopped salad with a spicy peanut dressing if you want to compare the two.

Make the salad

Begin by toasting the cashew nuts in a dry frying pan until toasted all over. remove from heat and allow to cool.

Grate the carrot, the white and red cabbage and place in the serving bowl

Finely dice the red and yellow pepper and the spring onions and place in to the serving bowl

finely chop the coriander and place in the bowl along with the cooled cashew nuts.

Make the dressing

I use a garlic crusher on the peeled garlic and juice the ginger into a small bowl and scrape the crushed ginger into the bowl, then I add the sesame oil, soy sauce, rice wine vinegar, lime juice and the agave syrup into the bowl and mix throughly

Mix the salad together along with the sesame seeds.

When you are about to serve, pour the dressing over the salad and mix throughly.

Eat immediately. Fresh Salads like this do not last more than a day or so, so any left overs cover and place in fridge and eat tomorrow.

Asian chopped salad
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Chopped Asian salad with ginger, soy and sesame dressing

Asian Chopped Salad is so quick and easy to make. Together with the sweet and savoury dressing, it is irresistible.
Prep Time20 mins
Total Time20 mins
Course: Salad
Cuisine: Asian
Servings: 6 people
Calories: 251kcal

Ingredients

salad

  • 400 g white cabbage – half a cabbage
  • 400 g red cabbage – half a cabbage
  • 2 carrots
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 160 g cashew nuts
  • 15 g sesame seeds
  • 30 g fresh coriander
  • 2 spring onions

dressing

  • 20 g ginger root – thumb sized
  • 1 tbsp sesame oil
  • 2 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 lime
  • 1 tsbp agave syrup

Method

salad

  • Begin by toasting the cashew nuts in a dry frying pan until toasted all over. remove from heat and allow to cool.
  • Grate the carrot, the white and red cabbage and place in the serving bowl
  • Finely dice the red and yellow pepper and the spring onions and place in to the serving bowl
  • finely chop the coriander and place in the bowl along with the cooled cashew nuts.
  • Mix the salad together along with the sesame seeds.

the dressing

  • Make the dressing – I use a garlic crusher on the peeled ginger and juice it into a small bowl and scrape the crushed ginger pieces into the bowl, then I add the sesame oil, soy sauce, rice wine vinegar, lime juice and the agave syrup into the bowl and mix throughly
  • When you are about to serve pour the dressing over the salad and mix throughly.

Notes

The quantities are really approximate – I would create this salad using what salad veg I had in the fridge, its the dressing that makes this dish come alive.
Just go with what looks good in the bowl, you could use sugar snap peas, bean sprouts, baby sweet corn etc..

Nutrition

Calories: 251kcal | Carbohydrates: 24g | Protein: 8g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 222mg | Potassium: 681mg | Fiber: 6g | Sugar: 9g | Vitamin A: 5250IU | Vitamin C: 131mg | Calcium: 113mg | Iron: 4mg

(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).

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