Raw Asian Chopped Napa Salad. Vegan. Gluten Free.

I remember the very first time I had a similar salad and started my obsessive love for it.  My oldest was in grade school and I was chairing a teacher appreciation luncheon.  My friend Kelly brought a similar salad in and after lunch, we all sat down and ate some leftovers before cleaning up.  This salad was crunchy, packed with Asian flavors and filled with peanuts.  Everything that I love.  I’ve obviously adapted this salad over the years removing the chicken as my protein and just focusing on the veggies.  I make this salad on the weekends and we have it all week for lunches or sides with dinner. It’s great atop tacos for a crunchy element. It has such depth of flavor and I have yet to meet someone who doesn’t love it. Think of all the summer parties you’ll host or attend… this recipe is perfect!

You can easily chop all veggies prior to making this dish.  I make a big batch of the dressing and keep it in a lidded glass jar in my fridge.  The dressing works well to marinade tofu or tempeh.  It’s obviously great for other salads as well.  Super easy to make and the prep is in the chopping.  I hope you find this recipe as captivating as I do.  Ha.
Ingredients:

1 medium size Napa cabbage, sliced
1/4 of a red cabbage head, sliced
1 English cucumber, seeds removed, sliced
4 scallions, trimmed and sliced
1 red pepper, julienned
1 yellow or orange pepper, julienned
1 -8 oz bag of shredded carrots
1 cup of chopped peanuts
2 sliced limes
1 handful of cilantro leaves
1 teaspoon of sesame seeds

Vinaigrette ingredients:

1/2 cup olive oil (necessary for coating the veggies)
1/3 cup of liquid aminos
1/4 rice wine vinegar
2 tablespoons of maple syrup
2 tablespoons of fresh grated ginger
1 clove of grated garlic
1 teaspoons of sesame oil
Pinch of salt

Salad directions:

Place all of your chopped veggies, cilantro and sesame seeds into a large bowl and give that a good toss – don’t add the peanut until you are serving.  Reserve the lime wedges until the salad is dressed and ready to serve.

Place all of your vinaigrette dressing ingredients into a Ball glass jar with a tight fitting lid.  Give that a really good shake to incorporate.  If your serving the salad right away, dress the salad with about 1/3 cup of the dressing.  Toss to coat.  I dress the salad about 15 minutes prior to serving to incorporate the flavors of the dressing.  If I’m not serving right away, avoid dressing as it will make the salad limp.  Once the salad is dressed, taste test it to see if it requires more dressing.  I prefer not to overdress a salad but to each his own.  Prior to serving, squeeze the limes over the top for an extra acidic punch and top with the chopped peanuts.  Enjoy!

Wishing you a wonderful day!

 

— Knead to Cook