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ASIAN CHOPPED SALAD

top down view of ingredients for Asian chopped salad in a bowl with peanut dressing being poured over top.
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5 from 1 review

Asian Chopped Salad is an easy and versatile salad that is meant to be enjoyed in abundance! Enjoy the lighter fare…

Ingredients

Scale
  • 1 small head green, savoy or napa cabbage, sliced
  • 1 head romaine, sliced
  • 1/3 head red cabbage, sliced
  • 1 red bell pepper, julienned
  • 1 yellow bell pepper, julienned
  • 1 small cucumber, halved and thinly sliced
  • 2 stalks of celery, thinly sliced
  • 1/2 cup chopped cilantro, loosely packed
  • 2 tablespoons black sesame seeds, garnish
  • 1/4 cup slivered almonds, garnish
  • 8 oz. plain or grilled firm or extra firm tofu, cubed (optional)

Peanut Sesame Dressing

  • 1/2 cup apple cider or rice wine vinegar
  • 1/3 cup natural peanut or almond butter
  • 1 tablespoon pure maple syrup (2 if using raw almond butter)
  • 1 teaspoon toasted sesame oil, optional
  • 1 inch knob ginger, grated or minced
  • pinch red pepper flakes or 1 tsp sriracha, optional
  • pinch of pink salt or splash of tamari

Instructions

Dressing: In a small bowl, mix your dressing and set aside letting the flavors develop. Taste before serving adding anything you feel it needs.

Salad: Prepare your vegetables, place in a large bowl. Pour the dressing over top and toss to coat. Top with sesame seeds and slivered almonds. Alternatively, you can toss and serve adding a drizzle of dressing over top once plated.

Serve: Place in individual bowls and serve with optional tofu and extra sesame seeds and slivered almonds.

Serves 4 – 6

Store: Leftovers can be stored in the refrigerator for up to 4 – 5 days in a sealed container.

Notes

Use whatever ingredients you like here. There is plenty so if you don’t have access to a few of the items you can sub in something else or omit it all together. Make this a rainbow salad by adding in some julienned or grated carrots. You may like to add in some small broccoli florets, sliced scallions or zucchini too.

If you don’t care for vinegar, I would suggest replacing the 1/3 cup of  vinegar with water or unsweetened almond milk and maybe a splash of vinegar for the extra zest it gives. This dressing is meant to be somewhat on the thin side. If you prefer it thicker add a bit more nut butter, to thin add a tad more of the liquids.

For the tofu, you can use uncooked or grilled. I lightly cooked mine using sesame seed oil and a cast iron griddle, about 6 minutes on each side. But it is perfectly fine with tofu from the package, just press if needed and cube it. If you’re looking to use cooked tofu here is a tutorial from Olives for Dinner that you can reference: 15-Minute Quick and Easy Tofu.

Nutritional values are estimates only. See our full nutrition disclosure here.

Find it online: https://simple-veganista.com/chinese-chop-salad-peanut-sesame/