Chopped Asian Salad

4.8 5 ratings

Prep. 20 min

Total 20 min

4 portions

Ingredients

garlic cloves
2
ginger, fresh peeled, sliced (1.5 cm), to taste
15 - 30 g
honey
60 g
sesame oil
45 g
brown rice vinegar
60 g
soy sauce
30 g
vegetable oil
30 g
chili, dried, flake (optional)
1 pinch
red cabbage cut into pieces
255 g
kale tough stems removed, cut into pieces (5 cm)
115 g
carrot (approx. 130 g), cut into pieces (2.5 cm)
1
red bell pepper (approx. 130 g), quartered
1
spring onions cut into pieces (2.5 cm)
3
cilantro, fresh plus extra to garnish
15 g
yellow pepper (approx. 130 g), quartered
1
peanut, roasted (oil-roasted or dry-roasted), unsalted
100 g
sesame seed, any colour
30 g
soybean kernel, green, fresh
155 g

Difficulty

easy

Nutrition per 1 portion

Sodium 465.4 mg

Protein 16.4 g

Calories 2224.6 kJ / 531.7 kcal

Fat 38 g

Fibre 11 g

Saturated Fat 4.9 g

Carbohydrates 41.2 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Every Season is a Healthy SEASON 19 Recipes
Canada

You might also like...

Vegan Toasts with Roasted Pepper and Cashew Nut Paste

5 min

Wholemeal Tacos with Pulled Pork in Beer Sauce

4 h 55 min

Portuguese Bread (Pão de água)

2 h 45 min

Versatile Smooth Soup

45 min

Teriyaki Salmon with Edamame and Cucumber (Diabetes)

50 min

Whole Chicken and Tabbouleh with Tomato and Mint

1 h 15 min

Coleslaw with Thermomix® Cutter

10 min

Vegan Roasted Pepper and Cashew Toasts

30 min

Chilli chicken and greens in coconut broth

50 min

Chimichurri Roast Chicken

1 h 20 min

Pad Thai

45 min

Leftover Chicken Kimchi Salad

15 min