Crunchy Sesame Ginger Chopped Salad
Description:
This vibrant, Asian-inspired chopped salad is packed with color, crunch, and flavor. Loaded with fresh veggies like cabbage, carrots, bell peppers, and edamame, it’s tossed in a zesty sesame ginger dressing. Topped with crunchy wonton strips or almonds, this salad is satisfying, nutrient-dense, and perfect as a main or side dish.
Ingredients:
Salad:
2 cups shredded green cabbage
2 cups shredded red cabbage
1 cup shredded carrots
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 cup edamame, cooked and shelled
2 green onions, chopped
½ cup fresh cilantro, chopped
½ cup sliced almonds or crispy wonton strips
1 tablespoon sesame seeds (optional)
Sesame Ginger Dressing:
¼ cup rice vinegar
2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
1 tablespoon toasted sesame oil
1 tablespoon olive oil
1 tablespoon honey or maple syrup
1 tablespoon fresh ginger, finely grated
1 garlic clove, minced
1 tablespoon lime juice
Optional: 1 tsp sriracha or chili garlic sauce (for heat)
Instructions:
Prepare the Vegetables:
Chop or shred all veggies and place in a large mixing bowl.
Make the Dressing:
In a small bowl or jar, whisk together all dressing ingredients until well combined.
Assemble the Salad:
Pour dressing over salad and toss to combine. Allow it to sit for 10–15 minutes so the flavors meld.
Add Crunch:
Top with almonds or wonton strips, sesame seeds, and extra cilantro before serving.
Prep & Cook Time:
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Nutrtional Information (Per Serving — ~4 servings total):
Note: Based on standard portion and ingredients.
Nutrient Amount
Calories ~220
Protein ~7g
Carbohydrates ~18g
Fiber ~5g
Sugars ~6g
Fat ~14g
Saturated Fat ~1.5g
Sodium ~450mg
Q&A Section
Q: Can I make this salad ahead of time?
A: Yes! Prep the veggies and dressing separately and mix just before serving to keep the crunch.
Q: Is this salad vegan?
A: Yes, if you use maple syrup instead of honey and ensure crispy toppings are plant-based.
Q: What protein can I add to make it a full meal?
A: Grilled chicken, tofu, shrimp, or chickpeas are great options to boost protein.
Q: Can I substitute any veggies?
A: Absolutely. Try cucumber, snap peas, or napa cabbage depending on your taste.
Q: How long does it last in the fridge?
A: Once dressed, it’s best eaten within 1 day. Undressed salad and dressing separately can last up to
3 days.