Chopped Asian-Inspired Salad
An orange sesame dressing, lightly enhances the abundance of carrots, peppers, red and green cabbage, and edamame in all their vegetable glory.
For the orange sesame dressing:
- 1/3 cup(s) orange juice
- 3 tablespoon(s) agave
- 2 tablespoon(s) soy sauce (Gluten-free if preferred)
- 1 clove(s) garlic minced
- 1/2 inch piece(s) fresh ginger minced
- 1 teaspoon(s) Sriracha
- 1 teaspoon(s) sesame oil
For the chopped Asian salad:
- 1 cup(s) frozen edamame thawed
- 2 carrots peeled and grated
- 1/4 red cabbage thinly sliced
- 1/4 green cabbage thinly sliced
- 1 red pepper thinly sliced
- 1/2 cup(s) green onions chopped
- 1/2 cup(s) cilantro, chopped
- 1/2 cup(s) sliced almonds
- 2 tablespoon(s) sesame seeds
- For the dressing: add all the remaining dressing ingredients to a small bowl and mix. Set aside so that the flavours can intensify. You can also make this dressing ahead of time and store in an air tight contained in the fridge.
- For the salad: in a large bowl, add all of the salad ingredients. Pour the dressing over top and toss well to combine. You can serve this right away, or you can let everything marinate and serve later. It will just get more flavourful as it soaks.
This is a great recipe to bring to pot lucks as it just keeps getting better as it sits, and is even still good the next day! Soy-Free: for soy-free, substitute a soy sauce for a soy-free option such as coconut aminos. Also, omit the edamame.