Name: Chopped Asian Salad
Prep time: 4 min
Cook time: 10 min
Total time: 15 min
Yield: 5 servings
Ingredients: 2 medium Persian cucumbers or Lebanese cucumbers; 2 medium carrots; 0.33 null red cabbage; 1 null romaine lettuce (inner leaves only); 1.5 cups frozen edamame beans - defrosted; 1 handful fresh mint leaves; 1 handful cashew nuts; 2 tbsp white miso paste; 2 tbsp soy sauce or tamari ((I use salt reduced)); 0.5 null lemon or lime; 1 tbsp rice wine vinegar; 1 tbsp sesame oil; 0.5 tsp grated ginger ((or double if you love ginger like I do)); 4 tbsp extra virgin olive oil; 1.5 tsp water ((if needed)); 2 tsp maple syrup ((optional sweetener))

Instructions

Show units in method

1

Dice all persian cucumbers (2 medium), carrots (2 medium), cabbage (0.33 red), and lettuce (1 romaine). Add to a large bowl. You can also use a chopper or a mandolin to shred the carrots.
2

Tear the fresh mint leaves (1 handful) and add to the bowl along with the frozen edamame beans (1.5 cups).
3

Add the dressing ingredients to a mason jar or small bowl: white miso paste (2 tbsp), soy sauce (2 tbsp), lemon (0.5), rice wine vinegar (1 tbsp), sesame oil (1 tbsp), grated ginger (0.5 tsp), extra virgin olive oil (4 tbsp), and water (1.5 tsp) (if needed). Whisk to combine so there are no clumps. If the dressing seems too thick, add more water.
4

Pour the dressing over the salad and toss well until nicely coated. Top with the cashew nuts (1 handful) right before serving and dig into your crunchy Chopped Asian Salad! (Optionally, add maple syrup (2 tsp) to the dressing if you prefer it sweeter.)