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.


  • 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!

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