Starters & salads
Asian Chopped Salad
Bursting with a spectrum of rainbow-coloured veggies lightly coated in a tangy, Asian dressing, this quick chopped salad makes healthy eating easy. If you’re prepping it in advance, simply store the dressing separately from the salad and stir through before serving.
TM5TM6TM7
Details
- Difficulty
- Easy
- Prep
- 20 min
- Active
- 20 min
- Cook
- 20 min
- Total
- 20 min
- Yield
- 4 portions
Recipe labels
Choose a label to find similar recipes.
- Category
- Starters & salads
- Time
- Quick
- Nutrition
- High fibre
- Difficulty
- Easy
- Rating
- Proven favourite
- garlic
- 2 cloves
- fresh root ginger
- 15–20 g
- honey
- 60 g
- sesame oil
- 50 g
- brown rice vinegar
- 60 g
- soy sauce
- 20 g
- vegetable oil
- 20 g
- red cabbage
- 250 g
- kale
- 120 g
- carrot
- 1
- red pepper
- 1
- yellow pepper
- 1
- spring onions
- 3
- fresh coriander leaves
- 20 g
- roasted peanuts, unsalted
- 100 g
- edamame beans
- 150 g
- sesame seeds
- 30 g
Nutritionper portion
Recipe total uses the original yield. Choose Custom to change portions.
- Protein
- 15.6 g
- Energy
- 2,098.3 kJ
- Calories
- 501.5 kcal
- Fat
- 36 g
- Fibre
- 9.3 g
- Carbohydrates
- 37.4 g
Open the original recipe on Cookidoo for cooking steps and complete source details.
View recipe on Cookidoo ↗