Asian Chopped Salad

nibbleboard.com/recipes/asian-chopped-salad

Ingredients

Instructions

1. Toast cashews in a dry skillet over medium heat, stirring frequently, until golden brown and fragrant, about 3-4 minutes. Transfer to a plate to cool, then chop roughly.
2. Thinly slice both cabbages into ¼-inch strips. Cut bell pepper into thin strips, julienne the carrot, and chop the snap peas and green onions.
3. Add the sliced white cabbage, red cabbage, bell pepper, carrot, snap peas, and green onions to a large salad bowl.
4. Sprinkle the salad with chopped cilantro, sesame seeds, crispy chow mein noodles, and toasted cashews.
5. Whisk together sesame oil, rice vinegar, honey, lime juice, grated ginger, salt, and pepper in a mason jar. Seal and shake vigorously until emulsified.
6. Pour the dressing over the salad just before serving and toss gently to combine. Taste and adjust salt and pepper as needed.

Nutrition per Serving

Chef Tips

• Add the dressing right before serving — dressed salad goes limp within 30 minutes. Keep the dressing in a separate jar so you can prep everything ahead.
• Swap cashews for honey-roasted peanuts or toasted almonds if you prefer — all work beautifully for crunch.
• For a heartier meal, toss in shredded rotisserie chicken, grilled shrimp, or cooked edamame.
• Slice the cabbage as thinly as possible — thinner shreds mean better crunch and more even dressing distribution.
• The dressing keeps in a sealed jar in the fridge for up to 1 week. Give it a good shake before using.

Storage

Undressed salad keeps in the fridge for up to 3 days. Once dressed, eat within a few hours for the best texture. Store dressing in a sealed jar in the fridge for up to 1 week.