Chopped Asian Salad

Name: Chopped Asian Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 2 medium Persian cucumbers or Lebanese cucumbers; 2 medium carrots; ⅓ red cabbage; 1 romaine lettuce (inner leaves only); 1 ½ C edamame beans; Handful fresh mint leave; Handful cashew nuts; 2 tbsp white miso paste; 2 tbsp soy sauce or tamari (I use salt reduced); ½ lemon or lime; 1 tbsp rice wine vinegar; 1 tbsp sesame oil; 1 tsp grated ginger; 4 tbsp extra virgin olive oil; 1 tbsp water (if needed)

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cookingwithayeh.com

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Prep Time: 15 minutes

Total: 15 minutes

Servings: 5

Author : Ayeh

asian healthy vegan

Instructions

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Step 1

Start by dicing all of the vegetables (carrots, cabbage, cucumbers, romaine lettuce) into similar sized cubes and add to a large bowl. You can also use a chopper or a mandolin to shred the carrots like I have

Step 2

Tear in the mint leaves and add to the bowl along with the edamame beans

Step 3

Add all the dressing ingredients to a mason jar (or a glass or small bowl), shake the bowl or use a whisk to ensure all the ingredients are well combinedIf the dressing seems too thick, you can add a dash of water to help thin it out

Step 4

Pour the miso asian dressing over your salad and mix well together so it's all coated Top with cashews right before serving and dig into your crunchy Chopped Asian Salad!

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