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Crunchy Asian Chopped Salad with Creamy Almond Dressing


Description

This Asian chopped salad is loaded with fresh veggies and tossed with a creamy almond dressing. You’ll love the crunch and flavor! Dairy-free, gluten-free, paleo and low-carb.


Ingredients

  • 3 cups chopped/shredded napa cabbage or romaine lettuce
  • 5 cups chopped/shredded purple cabbage
  • ½ cup shredded carrots
  • 1 cup chopped red bell pepper
  • 1 avocado, sliced
  • 23 green onions, sliced
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped almonds
  • 2 cups shredded chicken
  • chili almond dressing

Instructions

  1. Toss cabbage, carrots, bell pepper, green onions, cilantro and shredded chicken in a large salad bowl or the salad chopper bowl (affiliate link). Toss with dressing to taste.
  2. Portion salad on a plate. Top with sliced avocado and chopped almonds.

Notes

  • If you’re making this as a meal prep salad I recommend adding some dressing to the full batch but saving some to add just before serving as well. The cabbage doesn’t get soggy but you lose a little flavor from the dressing as it sits so I like to add a drizzle when I serve it. I also recommend adding the avocado right before serving.
  • Category: Salad
  • Method: No Cook
  • Cuisine: Asian

Nutrition

  • Serving Size: 1 portion of salad with 1/4 cup of dressing
  • Calories: 479
  • Sugar: 10g
  • Fat: 31g
  • Carbohydrates: 28g
  • Fiber: 10g
  • Protein: 30g

Keywords: chopped asian salad, asian salad, cabbage salad