Asian Chopped Salad with Sesame-Soy Dressing
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Crunchy edamame, peppers, snow peas, carrots and cabbage layered over a sesame-soy dressing. Shake the dressing, pack four jars and shake out lunch.
Ingredients
Dressing
- 2 tbsp soy sauce or tamari
- 2 tbsp lemon juice
- 2 tsp honey
- 1 tsp grated fresh ginger
- 1 crushed garlic clove
- 2 1/2 tbsp neutral oil
- 1/2 tbsp sesame oil
- 1 tsp sesame seeds
Salad
- 1 1/2 cups shelled edamame
- 1 medium red bell pepper sliced
- 1 medium yellow bell pepper sliced
- 1 cup thinly sliced snow peas
- 1 cup shredded carrots
- 4 chopped scallions
- 4 cups shredded purple cabbage
- 4 cups chopped romaine
Equipment
- quart jars
- cutting board
- chef’s knife
Directions
- Prepare: Use ready-to-eat shelled edamame, or cook it following the package directions and chill it. Cut the vegetables into bite-size pieces. Shake all eight dressing ingredients together.
- Assemble: Divide 2 tbsp dressing among the four jars. Add edamame, peppers, carrots, snow peas, scallions, cabbage, and romaine in that order.
- Store: Keep the jars in the refrigerator for up to 3 to 4 days.
- Serve: Stand the jar upright until you are ready to eat. Empty it into a bowl, toss with the dressing, and serve cold.
Notes
Keep refrigerated at 40°F (4°C) or below.
Nutrition
Serving: 324g | Calories: 252kcal | Carbohydrates: 25g | Protein: 11g | Fat: 14g | Saturated Fat: 2.1g | Trans Fat: 0.1g | Cholesterol: 0mg | Sodium: 488mg | Potassium: 883mg | Fiber: 8.2g | Sugar: 11g | Vitamin A: 10955IU | Vitamin C: 155mg | Calcium: 128mg | Iron: 3.6mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 salads; soy sauce or tamari (the first choice counted), neutral oil counted as vegetable oil, scallions counted as green onions, shredded purple cabbage counted as red cabbage. Brands and portions vary, so use it only as an approximation.