Chopped Asian Salad– Crunchy, full of plant protein, gluten free and vegan! Complete with a creamy peanut sauce that is easy to make and prepare for the week ahead.
It’s that time of year where most of the foods we consume are casseroles, pasta and baked goods, which is great! However, I am big into intuitive eating and listening to what my body craves. After all the heavier dishes lately, I’ve been craving a well-dressed chopped salad.
The Saturday before Halloween I went into a local market near me that, to my surprise, had beautiful chopped salad bowls that you could create yourself. They had a mezzaluna, which I watched with amazement as they somehow didn’t chop off their fingers. It had been a while since I have had a chopped salad and it inspired me to make my own at home using coleslaw mix, spinach, brussel sprouts and quinoa.
Nutrition for this Chopped Asian Salad
Alone this salad provides 11 grams of protein, but you could also add in hard boiled eggs, chicken, roasted chickpeas, edamame, fish or steak to bulk it up a little.
Creamy Peanut Sauce
- Peanut butter
- Soy sauce (or coconut aminos)
- Honey (agave nectar if vegan)
- Sesame oil
- Rice wine vinegar
If you wanted to add more water to thin it out, go for it! I loved the thickness of this sauce as it coated the cabbage, brussel sprouts and carrots well. The dressing stores well in the fridge for up to 10 days.
The first time I made this dressing I used sherry wine instead of rice wine vinegar and it still tasted great. One last thing to point out: if you don’t have sesame oil in your pantry, you have to get some! A little goes a long way. It’s affordable and it makes a huge impact on flavor.
This chopped Asian salad is great for meal prep. I separate it out into 5 containers and save the avocado and sauce for prior to eating. If you love this salad you should check out my Asian Brussel Sprout Salad with an easy sesame vinaigrette.Print
Chopped Asian Salad is crunchy, full of plant protein, gluten free and vegan! Complete with a creamy peanut sauce that is easy to make and prepare for the week ahead.
4 cups fresh spinach, chopped
1 bag coleslaw mix (cabbage, shredded carrots)
1 red onion, diced
1/2 cup cashews, roughly chopped
2 english cucumbers, quartered
3 cups cooked quinoa ( about 1 cup uncooked)
8 oz of brussel sprouts, roasted
1/2 cup peanut butter
1/4 cup soy sauce (or coconut aminos if GF)
1/2 tablespoon honey or agave nectar
2 tablespoons of water (or more depending on desire for thickness of sauce)
1/2 tsp sesame oil
2 tablespoons rice wine vinegar
- Combine spinach, coleslaw mix, cashews, cucumbers, red onion, quinoa and brussel sprouts in a large bowl.
- Combine all ingredients for peanut sauce in a small bowl or mason jar. Shake jar or whisk to combine.
- Add sliced avocado and sauce prior to serving.
- Peanut sauce stores well in refrigerator for up to 10 days. It will thicken in the refrigerator, add more water to thin it out as desired.
- If vegan, sub agave nectar for honey.
- Category: Salad
- Method: Mix
- Cuisine: Asian
Keywords: chopped asian salad