Asian Chopped Salad Recipe

Ingredients

• Cabbage

  Savoy, raw

  3 cup, shredded or 210g

• Red cabbage

  Red, raw

  3 cup, chopped or 267g

• Red bell pepper

  Sweet, raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Carrots

  Raw

  1 medium or 61g

• Pears

  Dried, sulfured, stewed, with added sugar

  1 cup, halves or 280g

• Sugar Snap Peas

  Freshdirect

  1 ⅓ cup raw or 84g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Cilantro

  Coriander - Freshdirect

  1 tablespoon or 1g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

• Cashew nuts

  Nuts, dry roasted, without salt added

  ½ cup, halves and whole or 69g

• Sesame oil

  Salad or cooking

  4 tbsp or 54g

• Rice wine vinegar

  4 tbsp or 60g

• Honey

  2 tbsp or 42g

• Lime juice

  Raw

  2 tbsp or 30g

• Ginger root

  Raw

  2 tsp or 4g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

Directions

1. Roast cashews on a preheated skillet until golden brown. Let them cool down completely. Chop them into small pieces.
2. Wash and prepare all the vegetables and arrange them in a large bowl.
3. Sprinkle the salad with chopped cilantro, sesame seeds, noodles and cashews.
4. For the Asian salad dressing, combine the ingredients together in a jar and shake well.
5. Pour the dressing over the salad before serving and toss to combine. Season with salt and pepper to taste.