Crunchy Asian Chopped Salad

Enjoy this beautiful blend of chopped purple cabbage and carrots with edamame beans, green onions, cilantro, toasted cashews, and sesame seeds. To bring it together, these fresh ingredients are tossed with a sesame dressing that's both incredibly flavorful and delicious!

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Crunchy Asian Chopped Salad

Prep Time: 15 min

Cook Time: 15 min

Total Time: 30 min

Yield: 4 servings

INGREDIENTS:

For the salad

• 1 small head purple cabbage, chopped

• 2 large carrots, julienne cut

• 1 cup edamame beans, removed from pods

• 2 stalks green onion, chopped

• 1 cup cilantro, chopped

• toasted cashews for garnish

• toasted sesame seeds for garnish

For the dressing

• ¼ cup lime juice

• 2 tsp rice vinegar

• 1 tbsp sesame oil

• 2 tbsp honey (see notes for plant-based substitutions)

• 1 tsp ginger, minced

• 1 clove garlic, minced

• ½ tsp sea salt

INSTRUCTIONS:

1. In a large bowl, whisk to combine the ingredients for the dressing.

2. Add in purple cabbage, carrots, edamame, green onion, and cilantro. Toss to combine and let sit for 10 minutes to marinate.

3. Toss again before serving and garnish with cashews and sesame seeds. Enjoy!

NOTES:

Replace honey with equal parts maple syrup or agave syrup for plant-based substitutions.

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