Tuesday, May 22, 2012

Chopped Asian Salad by Roberto Martin...Yum!

This salad is delicious!  Very fresh!  Couple of recommendations.  Cut up the stuff ahead of time so that at dinner you don't have to do all the work.  Also, you can make the dressing ahead of time if you'd like.  It would cut down the prep time by making it ahead.  I got this recipe out of "Vegan Cooking for Carnivores" by Roberto Martin.  I will make this again..it's one the whole family likes.  You can also eliminate any of the ingredients you don't care for...I liked them all so I used everything listed!  

Chopped Asian Salad

Asian Salad Dressing:  Make first and set aside
1 1/2 cups low sodium soy sauce
one 2 in piece fresh ginger, peeled and chopped
1 bunch scallions, white and green parts chopped
4 garlic cloves, peeled and crushed
1 bunch cilantro, chopped
1 tbsp sesame oil
juice 1 lime
1 tbsp agave nectar
1 tbsp cornstarch, mixed with 1/2 cup water

Place all the ingredients in a saucepan, bring to a simmer, and cook over low heat for 10 min.  Remove from the heat and set the dressing aside to cool. Strain the dressing and refrigerate until cold.  Use immediately, or transfer to a container with a tight fitting lid and refrigerate for up to 2 weeks.

1 tbsp high heat oil (I use grapeseed)
10 ounces shitake mushrooms, stems removed, chopped (optional) (I sliced mine)
1 head green cabbage, shredded (I bought already shredded at Trader joes to save time)
2 cups baby spinach, julienned
2 large carrots, peeled and grated
4 firm plum tomatoes, centers removed, julienned (I just chopped all the veggies)
1 cucumber, seeded and julienned
1 yellow bell pepper, cored, seeded, and julienned
1 cup frozen shelled edamame, soak in hot water 5 min and drain (bought at Trader Joe's)
1 bunch cilantro chopped
1 bunch mint chopped
1 bunch scallions, green parts only, cut on the bias (I used the white parts as well)
20 fresh basil leaves, thinly sliced
1/2 cup raw sliced almonds

After you make the dressing, heat a pan with the oil.  Saute the mushrooms until wilted.  Set aside and allow the mushrooms to cool.

Mix all the remaining ingredients in a large bowl, add the cooled mushrooms, and toss with the dressing don't use all the dressing...you will have left over.

Serves: 6


  1. Oh my goodness ... made this and it is so yummy, and so chock full of veggies! Thanks!

    1. Glad you liked it! It is good and not hard to make :)