Loaded with fresh vegetables and lots of herbs, this chopped Asian salad is a great way to use your CSA veggies. Top it with chicken or steak for a complete meal!
Author: Erin Berdan
Recipe type: Salad
Cuisine: Asian
Serves: 4 servings
Ingredients
Dressing
¼ cup rice vinegar
2 Tbsp. toasted sesame oil
2 Tbsp. soy sauce
2 tsp. Asian fish sauce
1 tsp. Chinese mustard
Salad
NOTE: You can use any mix of vegetables. Aim for 8 cups total plus ¾ cup herbs.
2 cups thinly sliced Savoy cabbage
2 cups thinly sliced bok choy
1 medium carrot julienned
1 kohlrabi, peeled and cut into matchsticks
1 cup snap peas, cut into ½-inch pieces
6 radishes, cut into bite-sized chunks
1 garlic scape or scallion, thinly sliced
¼ cup cilantro, chopped
¼ cup Thai basil, thinly sliced
¼ mint, thinly sliced
2 tsp. white sesame seeds
2 tsp. black sesame seeds
2 Tbsp. salted peanuts, chopped
Instructions
To make the dressing, combine all ingredients in a small jar. Screw on the lid and shake vigorously. Set aside.
For the salad, in a large bowl, toss the cabbage, bok choy, carrots, kohlrabi, snap peas, radishes, garlic scape (or scallion), cilantro, Thai basil, and mint together. Drizzle enough dressing over to coat. Toss again then top with the white and black sesame seeds and chopped peanuts.
Recipe by white plate blank slate at https://whiteplateblankslate.com/chopped-asian-salad/