Condiment

Asian Chopped Salad with Sesame Soy Vinaigrette (In a Jar)

Crisp romaine and purple cabbage mingle with sweet peppers, snow peas, carrots, scallions, and edamame, all layered over a bright sesame-soy vinaigrette that tastes nutty, tangy, and lightly sweet. Each refreshing bite delivers crunch followed by a savory finish.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Asian Chopped Salad with Sesame Soy Vinaigrette (In a Jar)
Total
27 min
Prep
27 min
Serves
4

Nutrition per Serving

Calories
231
Protein
8g
Carbs
23g
Fat
14g
Fiber
8g
Sugar
12g
Sodium
404mg

Ingredients

  • For Salad:
  • 1 ½ cups shelled edamame
  • 1 medium red bell pepper (thinly sliced then cut into 1-inch pieces)
  • 1 medium yellow bell pepper (thinly sliced then cut into 1-inch pieces)
  • 1 cup thinly sliced snow peas
  • 1 cup shredded carrots
  • 4 scallions (chopped)
  • 4 cup shredded purple cabbage (about 1/2 small head)
  • 4 cup chopped Romaine lettuce (about 1 small head)
  • For Sesame Soy Dressing:
  • 2 tbsp soy sauce or Gluten-free Tamari
  • 2 tbsp lemon juice (from 1 lemon)
  • 2 tsp honey
  • 1 tsp grated ginger
  • 1 garlic clove (crushed)
  • 2 1/2 tbsp canola (light olive or grapeseed oil)
  • 1/2 tbsp sesame oil
  • 1 tsp sesame seeds

Instructions

  1. In a small mason jar combine the dressing ingredients and shake well.
  2. Place 2 tablespoons of the dressing on the bottom of 4 large quart sized mason jars.
  3. Divide the edamame and place over the dressing.
  4. Then the peppers, carrots, snow peas, scallions, cabbage and lettuce and cover.
  5. Refrigerate until ready to eat.
  6. Just before eating, shake well to toss then pour onto a plate.