Asian Chopped Salad
Today I’m sitting by the pool enjoying my favorite organic Asian salad! It’s so beautiful today and I’ve been doing a lot of snack eating, like grabbing hummus and veggies, and I wanted something fabulous today!
It is SO worth taking a couple minutes to chop some fresh vegetables and 2 minutes to cook some rice noodles. Not only is my body happy but so are my taste buds and there is plenty leftover for tomorrow’s lunch! It doesn’t take but a couple of minutes to splash in some ingredients to create a vinaigrette, though you can also buy a ginger sesame type of vinaigrette to have on hand as well. I always have plenty of ingredients for vinaigrettes so I usually make it instead (then I also know what is going into my food).
Here’s the basics (I get organic and local if possible):
- chopped bok choy
- shredded napa cabbage
- shredded carrots
- bean sprouts
- chopped fresh cilantro and basil
- chopped sugar snap peas
- peanuts (honey roasted is A-mazing)
- grated picked ginger (I like a lot, it’s sweet and yummy, NOT the salted ginger, unless you like that!)
Then optional:
- cooked rice noodles
- shrimp powder (Asian market)
- chopped celery
- blanched edamame
- sometimes I put shredded or chopped chicken but I think with the shrimp powder and peanuts there is plenty of protein. I prefer lunch to be light on meat and more vegetable proteins for easier digestion and less sleepy feeling around 2 or 3pm.
Vinaigrette:
- ginger paste or powdered ginger
- rice wine vinegar
- garlic powder
- soy sauce or liquid aminos
- sesame seeds
- sesame oil or olive oil
- lime juice
- optional in the vinaigrette: teaspoon of hoisin and/or oyster sauce
I don’t use a recipe because I just throw in what I have from the farmers market, you just can’t go wrong with this kind of chopped salad! It is bursting with flavor, crunch, tangy, sweet and everything you want in a healthy and delicious lunch. Enjoy!