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–+ servings

Asian Chopped Salad with Sesame-Ginger Dressing

Colorful, crunchy and endlessly customizable — my Asian Chopped Salad lets you mix and match to your heart’s content.
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Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course, Salad
Servings 4
Calories 540 kcal

Ingredients
  

Chopped Asian Salad

  • 4 cups romaine lettuce, chopped
  • 16 oz tri-color coleslaw
  • 4 oz frozen mukimame
  • ¼ cup green onions, chopped
  • 2-4 tablespoon fresh cilantro, chopped
  • 4-6 oz stir-fry rice noodles (optional)

Sesame-Ginger Dressing

  • ¼ cup tahini
  • 2 tablespoon rice vinegar
  • 1 teaspoon ginger, grated
  • 1 garlic clove, minced
  • 2 tablespoon toasted sesame oil
  • 1-2 tablespoon maple syrup
  • 1 tablespoon soy sauce
  • ½ lime, juiced
  • ¼ teaspoon red pepper flakes
  • 1-4 tablespoon warm water, if needed for consistency

Salmon Fillet (optional)

  • 6 oz salmon fillets (x2)
  • 2 tablespoon toasted sesame oil
  • 1 tablespoon sesame seeds
  • salt and pepper to taste

Instructions
 

  • Whisk together the dressing ingredients and set aside. If the dressing is too thick for your taste, stir in 1 tablespoon of warm water at a time until the desired consistency is reached.
  • For optional salmon, set oven to 400F. Brush the fillets with oil and sprinkle them with sesame seeds, salt and pepper. Bake for 10-12 minutes, until the internal temperature reaches between 125-135F. Remove and let cool while prepping the remaining ingredients, then add to the salad at the end.
  • Combine the lettuce, coleslaw mix, green onions and cilantro in a large salad mixing bowl.
  • Bring ¼ cup water to a boil in a small saucepan. Add frozen mukimame and return to a boil. reduce heat to medium then cover and boil gently for 4-5 minutes or until tender, stirring once. Rinse under cold water; drain well. Add to the salad bowl.
  • If making rice noodles, bring 4 cups of water to a boil in a medium saucepan. Add noodles; cook 4-5 minutes until they're tender but firm. Rinse under cold water; drain well. Using a scissors, cut the noodles into smaller, bite-sized pieces. Add to the salad bowl.
  • Toss all ingredients then top with dressing.

Notes

  • Not a fan of salmon? Try chicken or shrimp.
  • Want different veggies? Cucumbers, celery, red pepper or snap peas all work beautifully.
  • Love a little more crunch? Toss in sesame seeds or cashews.
  • Prefer to skip the noodles? Go for it!

Nutrition

Calories: 540kcalCarbohydrates: 44gProtein: 26gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 12gMonounsaturated Fat: 11gCholesterol: 47mgSodium: 372mgPotassium: 985mgFiber: 7gSugar: 8gVitamin A: 4325IUVitamin C: 46mgCalcium: 153mgIron: 4mg
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