Asian Chopped Salad. I just love salads of all kinds. I eat them all year long. My husband made this Asian Chopped Salad this weekend and it was a huge hit. I can see it going in our regular rotation.
This recipe makes a lot, so it would be great for parties. For the dressing, he slightly tweaked our Thai Peanut Sauce recipe and it came out great!
If you love salads too, you may also like this post. I also have a post filled with salad dressing recipes that is worth checking out.
If you are avoiding soy, you can use green peas instead of the edamame. I also think toasting the cashews would give them an extra punch of flavor. This salad is vegan and gluten free.
Want to make this recipe? Watch the video below. For more videos, you can check out my YouTube channel.
Looking for more salad recipes?
- Balsamic Kale Chickpea Salad
- Brussels Sprouts Salad with Cranberries and Almonds
- Carrot Ginger Detox Salad
- Easy Tomato Summer Salad
- Curry Chickpea Cous Cous Salad
Asian Chopped Salad
Asian Chopped Salad
Perfect for parties. This salad feeds a crowd!
Ingredients
For the salad
- 1 head lettuce, chopped (I used green leaf lettuce)
- 1 red pepper, thinly sliced
- 1 orange pepper, thinly sliced
- 1/2 purple cabbage, thinly sliced
- 2 cups edamame or green peas
- 1 cup carrots, cut into ribbons or shredded
- 1/2 cup cashews
- 1/4 cup green onions, chopped
For the dressing
- 1/3 cup + 1 T unsalted peanut butter
- 1/4 cup fresh orange juice
- 1 T soy sauce, Bragg's aminos or coconut aminos
- 2 T lime juice
- 1/2 tsp ginger, minced
- 1 small clove garlic, minced
Instructions
Recipe Notes
This salad should keep for at least 4 days in the fridge. If you want it to last longer, you can keep the dressing separate from the salad. Enjoy!
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