Name: High Protein Crunchy Asian Chopped Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Asian
Ingredients: For the Salad:; 2 cups iceberg or romaine lettuce, chopped; 2 cups red cabbage, thinly sliced; 1 large bell pepper (red, yellow, or orange), thinly sliced; 1 cup carrots, shredded or julienned; 2 green onions, chopped; 2 tablespoons fresh cilantro, chopped; 1 1/2 cups shelled edamame beans (frozen, then thawed); Optional: shredded cooked chicken, toasted sesame seeds, chopped peanuts or almonds; For the Asian Salad Dressing:; 1 tablespoon soy sauce (or tamari for gluten-free); 2 tablespoons maple syrup or honey; 2 tablespoons rice vinegar (or fresh lemon juice); 2 tablespoons olive oil; 1 tablespoon toasted sesame oil; 2 tablespoons sesame seeds; 1 clove garlic, minced; 1 teaspoon fresh ginger, minced

Description

A refreshing high-protein chopped salad featuring crisp vegetables like lettuce, cabbage, bell peppers, and carrots, combined with edamame for added protein, all tossed in a flavorful Asian-inspired dressing made with soy sauce, sesame oil, and ginger.

Ingredients

For the Salad:
2 cups iceberg or romaine lettuce, chopped
2 cups red cabbage, thinly sliced
1 large bell pepper (red, yellow, or orange), thinly sliced
1 cup carrots, shredded or julienned
2 green onions, chopped
2 tablespoons fresh cilantro, chopped
1 1/2 cups shelled edamame beans (frozen, then thawed)
Optional: shredded cooked chicken, toasted sesame seeds, chopped peanuts or almonds
For the Asian Salad Dressing:
1 tablespoon soy sauce (or tamari for gluten-free)
2 tablespoons maple syrup or honey
2 tablespoons rice vinegar (or fresh lemon juice)
2 tablespoons olive oil
1 tablespoon toasted sesame oil
2 tablespoons sesame seeds
1 clove garlic, minced
1 teaspoon fresh ginger, minced

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Instructions

First, prepare the dressing: In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, olive oil, toasted sesame oil, sesame seeds, minced garlic, and minced fresh ginger until well combined. Set aside.
If using frozen edamame, place them in a bowl and cover with hot water to thaw quickly while you chop the other vegetables. Drain well once thawed.
In a large salad bowl, combine the chopped lettuce, thinly sliced red cabbage, bell pepper strips, shredded carrots, chopped green onions, and fresh cilantro.
Add the thawed and drained edamame to the vegetable mixture.
Give the dressing another quick whisk, then pour it over the salad ingredients. Toss thoroughly with tongs to ensure all vegetables are evenly coated.
If desired, add shredded cooked chicken for extra protein, or toasted nuts/seeds for more crunch. Serve immediately as a refreshing and satisfying meal.

Notes

Use tamari instead of soy sauce for a gluten-free option.
The salad is best served immediately to maintain crunchiness.
Optional additions like chicken make it non-vegan; omit for a fully plant-based meal.
Store any leftover dressing separately in the fridge for up to 5 days.