A tornado of texture and color, this crunchy salad is pleasing to the eye and as satisfying as it is nutritious! Asian flavors in the vinaigrette add zip and tons of flavor.
2cupsNapa Cabbage-shredded thick
1/4cupRed Cabbage-shredded thin
1head Baby Bok Choy-cleaned and sliced thin
2cupsBaby Mixed Greens
1cupMini Bell Peppers-cored and sliced into rings
1/4cupEdamame-cooked and shelled
1Asian Pears-peeled, cored, and julienned
1Carrotpeeled and sliced
1/4cupCashews-roasted and lightly chopped
1/2cupFried Won Ton Strips
1/3cupGinger Cilantro Dressingrecipe below
For the Dressing:
1Tablespoonchopped fresh ginger
2Tablespoonscreamy Peanut Butter 1/2 cup Sweet Chili Sauce
1/4cupLow Sodium Soy Sauce
1cupcilantrostems removed, chopped
1Green Onionsliced into thin rings
Combine the first 7 ingredients into a blender and blend until a smooth puree.
While blender is still running, slowly add in the salad and sesame oil.
Once all oil is incorporated to dressing, add in cilantro and blend until smooth. Adjust seasoning with salt and pepper and remove from blender to serving vessel.
Stir in the thinly sliced scallions and serve.
In a large mixing bowl, add first 8 ingredients and mix until combined. Add dressing and toss well.
Remove salad from bowl and place in a pile on a round plate. Sprinkle cashews over salad. Place fried won ton strips on top of salad and serve.
*This recipe is designed for food service or entertaining. The salad ingredients can easily be cut in half. The dressing quantities were modified from the original recipe - feel free to adjust to your taste.
Vegetarian Asian Chopped Salad https://shescookin.com/chefs-toys-and-a-vegetarian-asian-chopped-salad/