Description
Fresh and crunchy Asian chopped salad with cabbage, crisp vegetables, sesame dressing, and toasted almonds.
Ingredients
Scale
- 1 romaine heart, chopped
- 1 cup green cabbage, thinly sliced
- 1 cup purple cabbage, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup bean sprouts
- 1 cup snap peas, sliced
- 1 cup julienned carrots
- 2 green onions, thinly sliced
- 2 tablespoons fresh cilantro, chopped
- 1/3 cup sesame ginger dressing
- 1 teaspoon sesame oil
- 1/4 cup almonds, chopped and toasted
- 1 tablespoon sesame seeds
Instructions
- Wash, prep, and chop all vegetables.
- Heat sesame oil in a skillet over medium heat.
- Toast almonds for 3 to 5 minutes until fragrant and lightly browned.
- Let almonds cool completely.
- Combine all vegetables in a large bowl.
- Toss vegetables with sesame dressing.
- Top with toasted almonds, cilantro, and sesame seeds before serving.
Notes
- Add grilled chicken, shrimp, or tofu for extra protein.
- Store dressing separately if making ahead to keep vegetables crisp.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 10
- Sodium: 620
- Fat: 22
- Saturated Fat: 3
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 7
- Protein: 9
- Cholesterol: 0