Asian Chopped Vegetable Salad Recipes

ASIAN SALAD DRESSING

Steps:

• Place all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving. Shake dressing again just before serving.

ASIAN SALAD RECIPE

Steps:

• Combine all the sesame dressing ingredients in a small jar and shake it well.
• Add the Asian salad ingredients to a medium-sized bowl.
• Pour the dressing over the top and toss to coat.

ASIAN KALE SALAD

Steps:

• Toss kale, cabbage, cranberries, carrots, sunflower seeds, and shallot together in a large bowl.
• Mix rice vinegar, mirin, soy sauce, sugar, ginger, garlic, avocado oil, and sesame oil together in a separate bowl; pour over kale mixture and toss to coat salad thoroughly.
• Chill salad in refrigerator until softened and flavors meld, 2 hours to overnight.
• Top salad with fresh blueberries to serve.

ASIAN CHOPPED SALAD WITH SESAME GINGER DRESSING

Steps:

• Add all ingredients to a small bowl and whisk to combine well. Taste and adjust seasoning as needed (add a pinch of salt if desired). Place in the fridge while you wash and cut your veggies. This will give the flavors time to marinate. (* Whisk again before pouring on salad)
• To a large mixing bowl, add the lettuce, cabbage, carrots, edamame, almonds, and green onions. Toss to combine well.
• If you're ready to serve the salad, add the dressing (*whisk before pouring) and half the oranges. Gently toss to combine. Some of the dressing will settle to the bottom, so if you feel the veggies need more coating, just toss gently again. Top with crispy noodles and the remaining oranges. You can sprinkle on sesame seeds too. Enjoy!

CHINO CHOPPED VEGETABLE SALAD

Steps:

• In a small bowl, combine the mustard and vinegar. Slowly whisk in the oils. Season, to taste, with salt and pepper and set aside. Whisk again when ready to serve.
• In a small skillet, heat the olive oil. Season the diced artichokes lightly with salt and pepper and saute until al dente, about 3 minutes. Transfer to a large bowl and let cool.
• Blanch the carrots and beans by placing each into a fine mesh basket. Set the basket into a pot of boiling salted water and cook until al dente, 2 to 3 minutes. Plunge onto cold water to stop the cooking process. Drain, cool, and add to the artichokes. Add the onion, radicchio, corn and celery.
• When ready to serve, dice the avocado and the tomato and add to the other vegetables. Reserving a little vinaigrette, toss the vegetables with the vinaigrette, sprinkle with the grated cheese, and toss again. Correct seasoning to taste.
• Toss the greens with the reserved vinaigrette and season with salt and pepper to taste.
• Divide the salad greens among 4 salad plates. Mound the chopped salad on the greens and serve immediately.

ASIAN CHOPPED VEGETABLE SALAD

Steps:

• To make dressing: combine rice vinegar, oils, and sugar in a jar. Shake well before using.
• Blanch chopped snow peas in boiling water for 1 minute; drain and cool quickly in a bowl of ice water. Drain thoroughly.
• In a large salad bowl, toss together snow peas, cabbages, baby corn, onion, radish, and ginger.
• Drizzle dressing over salad and toss to coat. Top with enoki mushrooms, if desired.

GINGER-SESAME STEAMED VEGETABLE SALAD

Steps:

• In a small bowl, mix the first six ingredients., In a stockpot, place steamer insert or basket over 2 in. of water. Place green beans, broccoli and carrots in insert. Bring water to a boil. Reduce heat to maintain a simmer; steam vegetables, covered, 5-7 minutes or just until crisp-tender. Add spinach; cook, covered, 1-2 minutes longer or until spinach is wilted., Transfer vegetables to a large bowl. Add ginger mixture; toss to combine. Just before serving, sprinkle with peanuts, cilantro and julienned ginger.