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Salads with Anastasia

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Asian Chopped Salad – full of fresh flavour

10 Minute Salads· All Salads· Low Carb· Summer Salads

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Dairy FreeLow Carb

Our Asian Chopped Salad is brimming with fresh herbs and colourful vegetables. Use it as a base for your favourite protein and make it a meal, or it makes a great and easy side for weekday dinners. 


ASIAN CHOPPED SALAD ON A WHITE PLATE WITH FRESH HERBS, CHILLI & CHOPSTICKS

I love using herbs in my salads, and this Asian inspired salad is full of beautiful fresh flavours. We have citrus-like cilantro/coriander, cooling mint and aromatic basil. 

What I love about chopped salads is being able to taste a combination of flavours that are in the salad with each forkful. 

What are Asian flavours?

As Asia is such a vast and diverse area with major regional cuisines from Central Asian, East Asian, North Asian, South Asian, Southeast Asian and West Asian there are a vast variety of ingredients and seasonings to choose from. 

However, there are some commonalities listed below, and they are best used in groups of at least two to three. This will allow you to balance the five flavours of sweet, sour, salty, bitter and spicy that are a common feature in most Asian cuisines. 

  1. Ginger
  2. Galangal
  3. Garlic
  4. Scallions
  5. Shallots
  6. Lemongrass
  7. Herbs such as Thai basil & Cilantro/Coriander and Vietnamese mint
  8. Soy condiments such as soy sauce and miso paste
  9. Seafood flavours like fish sauce and shrimp paste
  10. Coconut
  11. Sesame seeds and oil
  12. Rice vinegar

How we balanced the five tastes in this salad

The beauty of most Asian cuisines is the way the 5-tastes are balanced. In this salad we have added…

  • SALTY : with the use of fish sauce and soy sauce
  • SPICY : fresh chilli and ginger
  • SOUR : lime juice and coriander (cilantro)
  • SWEET : palm sugar 
  • BITTER : garlic and red onion

LET’S TALK ingredients and substitutions 

  • Mini Roma tomatoes – I just love these adorable pops tomatoes, sweetness. But feel free to use any tomatoes you have on hand. If you are using regular sized tomatoes then just dice them up.
  • Cucumbers – choose a seedless, small variety such as Persian, Lebanese, Kirby or qukes/cukes. 
  • Yellow Bell Pepper/Capsicum – any pepper will do here, I just chose the yellow for a variety of colour. 
  • Red onion – for its bright crimson colour and pungent bitterness. White, brown or green onions will also work well here.
  • Nuts and seeds – we have used roasted cashews and black sesame seeds, but peanuts white sesame seeds will also work great here. 
  • Herbs – we have used coriander/cilantro, Asian mint and basil. If you are not a fan of coriander, then just add more of the others to make up the quantity.  
  • Dressing – is simple soy, fish sauce, lime juice with a touch of chilli, ginger. garlic and some palm sugar to sweeten things up. 

You Will Need:

ASIAN CHOPPED SALAD INGREDIENTS WITH TEXT

How to Make this Salad

1MAKE THE DRESSING
I like to start with the dressing for this salad to allow the flavours to develop.
Just place everything in a glass jar and shake until emulsified (well combined). Taste and adjust seasonings according to your taste.

  • ASIAN CHOPPED SALAD DRESSING INGREDIENTS IN GLASS JAR WITH LIME, SOY & GARLIC ON THE SIDE
    ADD DRESSING INGREDIENTS TO JAR
  • SHAKEN ASIAN CHOPPED SALAD DRESSING INGREDIENTS IN GLASS JAR WITH LIME, SOY & GARLIC ON THE SIDE
    SHAKE WELL TO COMBINE

2PREPARE THE VEGETABLES
Wash all your vegetables and pat dry.
Cut your Roma tomatoes in half across the middle or in thirds if they are large.
Trim the tops and bottoms of your cucumbers then dice.
Remove the core and seeds from your capsicum then dice.
Remove the papery skin from your and trim the top and bottom then dice.

  • CUTTING TOMATOES HORIZONTALLY ON A WOODEN BOARD WITH A KNIFE
    CUT TOMATOES HORIZONTALLY
  • CUTTING CUCUMBERS ON A WOODEN BOARD WITH A KNIFE
    CUT CUCUMBERS INTO DICE
  • CLOSE-UP OF DICING YELLOW PEPPERS ON A WOODEN BOARD WITH A KNIFE
    DICE YELLOW PEPPERS/CAPSICUMS
  • DICING RED ONION ON A WOODEN BOARD
    DICE RED ONION

3PREPARE THE HERBS
Wash all your herbs, shake to remove excess water, pat dry remove the leaves from the stems then roughly chop them. 

  • PICKING BASIL, VIETNAMESE MINT & CORIANDER LEAVES FROM STEMS ON WOOODEN BAORD WITH WHITE BOWL IN BACKGROUND FROM STEMS
    PICK LEAVES FROM STEMS
  • CLOSE UP OF CHOPPING DILL, CILANTRO, BASIL ON WOODEN BOARD WITH KNIFE
    CHOP THE HERBS (MINT, BASIL, CILANTRO)

4ASSEMBLE THE SALAD 
Add all the chopped vegetables, herbs, cashews and sesame seeds to a large mixing bowl, season with some sea salt and cracked black pepper. Pour over your dressing and then mix well to combine. 

  • CHOPPED ASIAN SALAD INGREDIENT IN A WHITE BOWL
    ADD ALL INGREDIENTS TO BOWL
  • 09-CHOPPED ASIAN SALAD INGREDIENTS WITH DRESSING IN A WHITE BOWL
    POUR OVER THE DRESSING
  • MIXING CHOPPED ASIAN SALAD
    MIX WELL TO COMBINE

Some Serving Ideas

This salad makes a great side to any grilled meats; it is excellent to serve with a store-bought charcoal chicken. Or it can be made into part of an Asian dinner and serve it with a Malaysian curry, crying tiger beef, chilli chicken or whole roasted Asian fish. 

Can this Salad be Made Ahead?

  • This salad can easily be made up to an hour in advance with the dressing tossed through.
  • If you would like to make it several hours ahead, then keep the dressing separate then add it the salad just before serving. 

Explore some more of our Asian salad ideas

  • CHINESE EGGPLANT SALAD
    CHINESE EGGPLANT SALAD
  • THAI ASIAN SLAW
    THAI ASIAN SLAW
ASIAN CHOPPED SALAD ON A WHITE PLATE WITH FRESH HERBS, CHILLI & CHOPSTICKS

Asian Chopped Salad – full of fresh flavour

Our Asian Chopped Salad is brimming with fresh herbs and colourful vegetables. Use it as a base for your favourite protein and make it a meal, or it makes a great and easy side for weekday dinners. 
Print Recipe Pin Recipe Rate this Recipe
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
* Times are an estimate and will depend on your skill level
Course: Salad
Cuisine: Asian
Keyword: dairy-free, Easy, keto, low carb
Servings: 6 as a side
Calories: 184kcal
Ingredients
For the salad
  • 400 grams mini Roma tomatoes (2 small punnets)
  • 2 medium Lebanese cucumbers (approximately 240 grams)
  • 1 medium yellow bell pepper/capsicum (approximately 200 grams)
  • 1 small red onion (approximately 80 grams)
  • 1 small bunch coriander/cilantro (approximately 50 grams)*
  • 3 stems basil leaves*
  • 3 stems Vietnamese mint leaves*
  • 1 cup cashews (roasted)
  • 2 tbsps black sesame seeds
For the dressing
  • 3 tbsps lime juice
  • 3 tbsps soy sauce
  • 1/2 tbsp fish sauce
  • 1 tbsp ginger freshly grated
  • 1 clove garlic minced
Metric – Imperial
Instructions
  • Start with the dressing for this salad to allow the flavours to develop. Add all ingredients to a glass jar and shake until emulsified, taste and adjust seasonings.
  • Wash all your vegetables and pat dry.
  • Cut your Roma tomatoes in half across the middle or in thirds if they are large.
  • Trim the tops and bottoms of your cucumbers then dice.
  • Remove the core and seeds from your capsicum then dice.
  • Remove the papery skin from your and trim the top and bottom then dice.
  • Wash all your herbs, shake to remove excess water, pat dry remove the leaves from the stems then roughly chop them.
  • Add all the chopped vegetables, herbs, cashews and sesame seeds to a large mixing bowl, season with some sea salat and cracked black pepper. Pour over your dressing and then mix well to combine.

Video

Notes

*you should end up with 1 cup chopped coriander/cilantro and 1/2 cup each basil and mint
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories: 184kcal | Carbohydrates: 18g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Sodium: 631mg | Potassium: 556mg | Fiber: 3g | Sugar: 6g | Vitamin A: 770IU | Vitamin C: 52mg | Calcium: 65mg | Iron: 3mg
Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!

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ASIAN CHOPPED SALAD WITH TEX OVERLAY
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About Anastasia

Anastasia is a home cook introduced to cooking at a young age (8 years old) and hasn’t gotten out of the kitchen since! She had her own coffee shop and ran her own catering business for over a decade. Her love of salads developed as she was always the one responsible for making the salads for family get-togethers and friends functions.

Previous Post: « Asian Greens
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Reader Interactions

Comments

  1. Rachi says

    July 13, 2020 at 9:30 pm

    5 stars
    Colourful and vibrant salad. Super fresh and light.

    Reply
    • Anastasia says

      July 16, 2020 at 9:17 am

      Thank you Rachi, my niece love it too !

      Reply
  2. Gavin says

    July 11, 2020 at 9:28 am

    5 stars
    YUM- loving the look, simplicity and no doubt the taste (when I make it). I’ve got some chicken thighs that I’m gonna grill up later this week and this looks PERFECT as a healthy and tasty addition to them

    Reply
  3. Robyn says

    July 10, 2020 at 6:01 pm

    5 stars
    This is such a beautiful and fragrant salad, and the meaty cashew nuts are a fantastic addition. Yum!

    Reply
  4. Sarah says

    July 9, 2020 at 9:53 pm

    5 stars
    Yum! I need some more lunch ideas atm and this looks fresh and tasty. Love the idea of pairing it with a roast chook for an easy meal 🙂

    Reply
  5. Tiffany Lei says

    July 9, 2020 at 12:13 pm

    This salad looks delicious and simple, so I will definitely try it out! I love salads!!

    Reply
  6. Ashlea says

    July 9, 2020 at 10:50 am

    This salad sounds amazing! The fresh herbs and veggies with the lime and ginger in the dressing…yum! I’d love to make this with some grilled chicken on a hot summer day. I always see prepackaged Asian chopped salad mixes—they aren’t anywhere as fresh and tasty looking as this salad is. It will be great to make the salad for myself. And! It comes together so quickly there’s really no reason I should be buying mixes at all! Great recipe! Thanks for sharing.

    Reply
  7. Sylvie says

    July 9, 2020 at 10:36 am

    5 stars
    Such a fresh and colourful salad, so perfect for summer! Love the addition of cashews for an extra crunch

    Reply
    • Anastasia says

      July 9, 2020 at 10:48 am

      Thank you Sylvie, I am a huge fan of roasted nuts!

      Reply

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