Asian Cabbage Chopped Salad

Asian Cabbage Chopped Salad is a simple and fresh salad of finely chopped cabbage and romaine lettuce tossed with fresh cilantro, shredded carrot, green onion and celery. Topped with toasted almonds, cashews and a flavorful sesame ginger dressing!

Course Salads

Cuisine Asian

Keyword asian, cabbage, chopped salad, easy recipe, lunch, salad

Prep Time 25 mins

Cook Time 10 mins

Total Time 35 mins

Servings

Calories 320

Author Laurie McNamara

Ingredients

FOR THE SESAME GINGER DRESSING:

3 tablespoons coconut aminos or low-sodium tamari
3 tablespoons rice wine
2 tablespoons toasted sesame oil
2 tablespoons olive oil extra light
1 tablespoon sugar
1 tablespoon ginger grated
1 teaspoon garlic grated

FOR THE CRISPY WONTONS:

4 ounces wonton wrappers
olive oil spray
kosher salt

FOR THE SALAD:

1 small savoy cabbage finely chopped (about 3 cups)
1 small green cabbage finely chopped (about 3 cups)
1 medium romaine lettuce finely chopped
1 cup carrots shredded
1/2 cup celery thinly sliced
1/3 cup cilantro chopped
2 green onions sliced
1/3 cup cashews toasted
1/3 cup sliced almonds toasted
1 tablespoon black sesame seeds

Instructions

FOR THE DRESSING:

In a mixing bowl combine the coconut aminos, rice wine, oils, sugar, ginger and garlic.
Whisk to combine.

FOR THE CRISPY WONTONS:

Preheat your oven to 400° and line a sheet pan with a silicone mat or parchment before spraying it with olive oil.
With a sharp knife, cut the wontons into triangles and place on the prepared pan. Sprinkl with salt and bake for 3 to 5 mintues or unitl the edges are lightly golden. Rotate the pan halfway thorugh baking for even crisping.

FOR THE SALAD:

In a large mixing bowl, combine the chopped cabbages, romaine, carrot, celery, green onions and cilantro. Use tongs to toss.
Divide among plates and top with cashews, almonds, sesame seeds and a few spoonfuls of dressing.
Arrange a few wontons on the side or crush them over top.

Notes

Add sliced, grilled chicken for extra protein.

Nutrition