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Chopped Asian Salad | Can't Stay Out of the Kitchen | this delightful #salad is fantastic. It's wonderful for company or #holidays. The homemade #SaladDressing is perfect for this #ChoppedSalad. It's also #healthy, #vegan, #LowCalorie, #GlutenFree & #CleanEating. #Asian #carrots #cabbage #AsianChoppedSalad

Chopped Asian Salad

Teresa Ambra
Asian Chopped Salad is such a delightful salad. This versatile recipe is elegant enough to serve for company or holidays, but it's also wonderful served with sandwiches for lunch. Perfect salad for potlucks and family gatherings too, since it makes 15-20 servings. Healthy, low calorie, clean eating, gluten free and vegan.
5 from 1 vote
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Prep Time 20 minutes
Total Time 20 minutes
Course Salads and Salad Dressings, Side Dish
Cuisine Asian
Servings 20
Calories 134 kcal

Equipment

  • 1 large salad or serving bowl
  • 1 vegetable peeler
  • 1 sharp knife to cut vegetables
  • 1 food processor to shred cabbages, if desired
  • measuring cups
  • measuring spoons
  • 1 large serving spoon to toss salad

Ingredients
  

CHOPPED SALAD:

  • 1 head Chinese cabbage shredded or chopped finely
  • 1/2 head red cabbage shredded or chopped finely
  • 2 large carrots peeled and shredded
  • 3 radishes grated
  • 2 green onions diced
  • 1/2 cup fresh cilantro chopped
  • 1/2 cup almonds toasted, or more, as desired (I did not toast the almonds)
  • 1/4 cup sunflower seed kernels lightly roasted and salted

SALAD DRESSING:

  • 1/2 cup extra-virgin olive oil
  • 1/4 cup sesame oil
  • 1/3 cup apple cider vinegar
  • 1/3 cup honey or a few drops of Pure Stevia extract
  • 1/4 tsp. sea salt
  • 1/8 tsp. ground black pepper or more to taste

Instructions
 

CHOPPED SALAD:

  • Combine cabbages, carrots, radishes, green onions, cilantro, almonds and sunflower seeds in a very large serving bowl.

SALAD DRESSING:

  • Drizzle olive oil over top of salad ingredients and stir completely.
  • Add sesame oil and then apple cider vinegar and stir into salad.
  • Sprinkle salt and pepper over top and drizzle with honey and mix once again.
  • Refrigerate up to two hours until ready to serve.

Notes

NOTE: I would not refrigerate the salad with the dressing on top more than about two hours. To keep the ingredients fresher longer than that, add the salad dressing ingredients right before serving.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 134kcalCarbohydrates: 9gProtein: 2gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.001gSodium: 39mgPotassium: 148mgFiber: 1gSugar: 6gVitamin A: 1551IUVitamin C: 14mgCalcium: 33mgIron: 1mg
Keyword almonds, cabbage, carrots, gluten free, salad, salad dressing, side dish
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