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4.20
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20
votes
Crunchy Asian Chopped Salad
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 and low-carb.
Prep Time
10
minutes
mins
Course:
Salad
Cuisine:
Asian
Servings:
2
Author:
Brittany Mullins
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
2-3
green onions
sliced
1/4
cup
chopped cilantro
1/4
cup
chopped almonds
2
cups
shredded chicken
chili almond dressing
Instructions
Combine ingredients:
Toss cabbage, carrots, bell pepper, green onions, cilantro and shredded chicken in a large salad bowl or the salad chopper bowl.
Add dressing:
Toss with dressing to taste.
Serve:
Portion salad on a plate. Top with sliced avocado and chopped almonds.
Notes
Napa Cabbage:
A crunchy lettuce like romaine would work as a good substitute.
Vegetarian:
You can omit the chicken for a vegetarian salad and add in some chickpeas,
tempeh
, or
tofu
for added protein.
Red pepper:
Not a fan of red bell peppers or don't have any on hand? Feel free to use green or yellow instead.
Cheese:
If you're looking to add in some cheese to this salad I think feta would work well.
Dressing:
I love the chili almond dressing I created for this salad but any dressing would work if you’re in a pinch. Some options:
creamy balsamic dressing
,
cilantro lime dressing
or
peanut dressing
.
Nutrition
Serving:
1
portion of salad with 1/4 cup of dressing
|
Calories:
479
kcal
|
Carbohydrates:
28
g
|
Protein:
30
g
|
Fat:
31
g
|
Fiber:
10
g
|
Sugar:
10
g