This fresh and flavorful Asian chopped salad is made with crunchy veggies that are tossed in a creamy, gingery peanut dressing.
We live just down the street from West Michigan’s largest farmers market making it super easy for us to take advantage of the vast amount of fresh produce grown just miles away.
As much as we love our traditional Syrian green salad that we eat several nights a week, I’m a firm believer in eating a wide variety of fruits and vegetables all year round to get the most nutrients.
As such, not every salad has to revolve around lettuce, tomatoes and cucumbers, am I right? Most recently I created an Asian chopped salad to take advantage of all the produce I had sitting in my refrigerator.
We happened to have bok choy, cabbage, carrots and bell peppers but this recipe is extremely versatile so use whatever you have on hand or is in season!
Other great options would be sliced red onion if you don’t have scallions, chopped kale if you don’t have bok choy or celery if you don’t have cabbage. Make it your own!
How do you make an Asian peanut vinaigrette?
To start, microwave the peanut butter to thin. Then, whisk the peanut butter with ginger, garlic, soy sauce and the remaining ingredients. Feel free to make it as spicy as you wish (or keep it mild!)
No need to use two bowls! Simply whisk the peanut dressing in the bottom of the salad bowl before you add in all the veggies.
Then, simply toss the salad together until everything is evenly coated. Feel free to add additional salad dressing ingredients to make it taste as you wish. For example, if you want it on the tangier side, add more lime juice.
It will stay fresh for up to 3 days in an air-tight container in the refrigerator. This is a hearty salad made with sturdy veggies so it will last longer than a lettuce-based salad making it ideal for prepping ahead.
Yes! It would be great with fresh mint or basil.
To garnish, we love to sprinkle it with chopped peanuts but minced cashews would be great too.
Your fork is waiting.
Asian Chopped Salad
- 4 cups bok choy chopped
- 2 cups cabbage chopped
- 2 cups shredded carrots
- 1 red bell pepper seeded and sliced or chopped
- 1 cup cilantro minced
- 1 bunch scallions minced
- chopped peanuts optional garnish
- Start by heating peanut butter in a glass dish in the microwave until thin, about 30 seconds. Place melted peanut butter in the bottom of a large salad bowl and add all remaining vinaigrette ingredients. Whisk well.
- Add all of the chopped veggies into the bowl and toss with the dressing until evenly coated. Season with salt and pepper to taste.