Go Back

Chopped Asian Salad with Almond Butter Sriracha Dressing

Ingredients
  

Salad

  • 1 red pepper chopped
  • 1 orange pepper chopped
  • 1/2 red cabbage sliced thin
  • 1 medium Napa cabbage sliced thin
  • 1/2 bag matchstick carrots
  • 1 cup green onions sliced thin (green parts only)
  • 1/2 bag frozen edamame
  • 3/4 cup peanuts ground

Dressing

  • 1/2 cup almond butter
  • 3 Tbsp honey
  • 1/4 cup rice wine vinegar
  • 1/4 cup + 2 Tbsp Tamari low sodium (or soy sauce)
  • 2 tsp fresh ginger minced
  • 1 Tbsp sesame oil
  • 1 Tbsp Sriracha
  • 1/4 cup avocado oil or oil of choice

Instructions
 

  • Chop all the salad ingredients ahead of time and store in separate containers. When ready, assemble salad with Napa cabbage on the bottom then pile remaining veggies and edamame around the edge. Sprinkle the top with peanuts.
  • Combine all dressing ingredients in a large bowl and whisk together. Alternative options include throwing it all in the blender or shaking it in a large mason jar (with the lid on, of course.)

Notes

Other Thoughts
  • The dressing makes 1 1/2 cups total. You probably won't need it all for the salad. If not, use it as a marinade, dressing or dip! Keep it safely for a week or two in the fridge.
  • The salad will hold up with the dressing on it throughout the day. Think: ate it for lunch and leftovers are still good at dinner but aren't good the next morning for breakfast. 
  • Make it a meal by adding some protein. We put grilled chicken, which was marinated in teriyaki, on top and it was pretty legit. You could also cook tofu and marinate it in the dressing. Salmon would be an awesome addition too.
  • The Napa cabbage really makes this salad for me. But, if you can't find it at your grocery (Read: this is NOT an Aldi item.) You could certainly make this with your favorite greens or combo of greens and white cabbage.
  • Not looking to feed a crowd?! Make 1-2 salads at a time. All these veggies are super hearty and will keep all week chopped up in the fridge.
How-to-Use
Athletes: This is an antioxidant BOMB right here. Great addition to your training cycle to help repair, recover, and recycle all those free radicals generated during hard training! If you have a sensitive GI tract, save this recipe for the night you don't have a tough run in the morning.
Healthy Eating: Everyone is always trying to find ways to eat more veggies. Sometimes at the expense of a tasty meal. This is an awesome way to eat a variety or colors and vegetables with a ton of flavor and satisfaction. Top it with some protein to really hit the mark!
Kids: Keep it nice and segregated for the picky eaters out there. Allow them to try the elements individually. Give them a little 'side dish' of dressing to dip. Everything is more fun when you dip, baby, dip.