Simple Recipes for Every Day
Asian Chopped Salad
- Serves: 6
- Prep Time: 20 min
- Cook Time: 0 min
Ingredients
- 4 cups shredded Napa or green cabbage, (from 1 small head)
- 1 cup julienned carrots, (about 2 large)
- 1 cup diced Persian cucumbers, (about 3)
- 1 large red bell pepper, julienned
- 1 cup cherry tomatoes, halved
- ½ cup minced fresh cilantro
- 1 bunch green onions, white and green parts, thinly sliced
- 1 cup Thai Salad Dressing
- 2 tablespoons sesame seeds
- ½ cup chopped roasted peanuts
Ingredients
- 4 cups shredded Napa or green cabbage, (from 1 small head)
- 1 cup julienned carrots, (about 2 large)
- 1 cup diced Persian cucumbers, (about 3)
- 1 large red bell pepper, julienned
- 1 cup cherry tomatoes, halved
- ½ cup minced fresh cilantro
- 1 bunch green onions, white and green parts, thinly sliced
- 1 cup Thai Salad Dressing
- 2 tablespoons sesame seeds
- ½ cup chopped roasted peanuts
Method
- In a large serving bowl, combine the cabbage, carrots, cucumbers, bell pepper, tomatoes, cilantro, and green onions.
- Pour the dressing over the vegetables and toss until everything is evenly coated. Top with sesame seeds and roasted peanuts just before serving.
Notes
This salad is best enjoyed fresh, but leftovers will keep in the refrigerator for up to 2 days. The vegetables may release some liquid as they sit, so give it a good stir before serving again.