Asian Chopped Salad Recipe

Name: Asian Chopped Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sliced scallions, white and green parts; 1 medium red pepper, chopped; 6 ounces bean sprouts, cut into 1/2-inch pieces; 2 medium carrots, peeled and cut into 1/2-inch pieces; 1/2 pound snow peas, trimmed and cut into 1/2-inch pieces; 1 head bok choy; 1 teaspoon chopped jalapeno; 1/2 cup chopped cashews; 1 teaspoon finely chopped ginger; 1/2 teaspoon finely chopped garlic; 2 tablespoons finely chopped fresh cilantro; 1/2 teaspoon finely grated orange zest; 3/4 cup vegetable oil; 1/4 cup toasted sesame oil; 1/2 cup unseasoned rice vinegar; 1 teaspoon soy sauce; 1/4 teaspoon red pepper flakes; 1 teaspoon salt; 1 teaspoon pepper; 1 teaspoon sugar

Servings: persons

1 cup sliced scallions, white and green parts
1 medium red pepper, chopped
6 ounces bean sprouts, cut into 1/2-inch pieces
2 medium carrots, peeled and cut into 1/2-inch pieces
1/2 pound snow peas, trimmed and cut into 1/2-inch pieces
1 head bok choy
1 teaspoon chopped jalapeno
1/2 cup chopped cashews
1 teaspoon finely chopped ginger
1/2 teaspoon finely chopped garlic
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon finely grated orange zest
3/4 cup vegetable oil
1/4 cup toasted sesame oil
1/2 cup unseasoned rice vinegar
1 teaspoon soy sauce
1/4 teaspoon red pepper flakes
1 teaspoon salt
1 teaspoon pepper
1 teaspoon sugar

1
Do ahead: Vegetables can be chopped up to one day ahead and stored in the refrigerator.
2
Dressing can be made up to five days ahead and stored in the refrigerator.
3
Separate bok choy leaves.
4
Rinse and pat dry.
5
Chop bok choy into approximately 1/2-inch pieces.
6
Combine these in a large bowl with scallions, red pepper, bean sprouts, carrots, snow peas and jalapeno.
7
If making in advance, keep red peppers separate.
8
In a small bowl, make the dressing by whisking together ginger, garlic, cilantro, orange zest, vegetable oil, sesame oil, rice vinegar, soy sauce, red pepper flakes, salt, pepper and sugar.
9
Whisk until sugar is dissolved.
10
Pour dressing over salad and toss.
11
Allow salad to sit for 30 minutes before serving.
12
Garnish with cashews and serve.

614

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 cup sliced scallions, white and green parts, 1 medium red pepper, chopped, 6 ounces bean sprouts, cut into 1/2-inch pieces, 2 medium carrots, peeled and cut into 1/2-inch pieces, and more.

Yes, Asian Chopped Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Asian Chopped Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions