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Crunchy Asian Salad, Two Ways (Soy-Free Dressing)

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Description

This crunchy Asian salad with Thai-style coconut aminos dressing is one of my favorite salads! A rainbow of nutritious vegetables and herbs, a delicious soy-free and peanut-free dressing, crunchy macadamia nuts, and so many ways to personalize it. Serve it as a side salad, or add some protein and make it a complete meal. I will give you a simple recipe for the basic side salad, plus a version with my favorite protein addition, crunchy chickpeas. 

Ingredients

  • 1/2 cup broccoli, finely sliced
  • 1/2 cup fennel bulb, finely sliced
  • 1 carrot, cut into matchsticks
  • 1/2 red bell pepper (seeds and peel removed)
  • 2 cups shredded cabbage (white or a mix of white and purple)
  • 4 scallions, finely sliced at an angle
  • 1/4 – 1/2 cup chopped macadamia nuts
  • small handful of cilantro (whole leaves, not chopped)
  • small handful of mint leaves
  • 1/2 cup Thai-style coconut aminos sauce, or more to taste (see post for link to recipe)
  • juice of 1 lime (or to taste)
  • More seasoning if needed: salt, pepper, toasted sesame oil (I love to finish with extra toasted sesame oil)
  • Optional: toasted sesame seeds (to sprinkle on top)

FOR THE CHICKPEA VERSION, ADD

  • 1 cup canned chickpeas, rinsed and drained
  • 1 shallot, finely chopped
  • 3 garlic cloves, smashed
  • 1/2 teaspoon cumin
  • 2 tablespoons extra virgin olive oil
  • salt and pepper

Instructions

IF YOU MAKE THE CHICKPEA VERSION

  1. Mix the ingredients and spices together and toss them on a baking sheet. Roast for about 20 minutes at 400F (200C). When done, let them cool on the baking sheet. 

TO MAKE THE SALAD

  1. Prepare all the vegetables and mix them in a big salad bowl or on a salad platter. Save some cilantro, mint leaves, and scallions for garnish.
  2. Add the Thai-style coconut aminos sauce, toss, and season to taste with salt, pepper, lime juice and more toasted sesame oil (to taste).
  3. Garnish with cilantro, mint leaves, and scallions, and sprinkle with toasted sesame seeds if using. 
  4. Serve immediately. If you are using chickpeas, add them on top of the salad. 
  5. If you want to prepare the salad in advance, prep and mix all the veggies, but add the dressing just before serving. 

Notes

The nutrition values are for the basic salad recipe (with 1/4 cup chopped macadamia nuts), without the chickpeas. 

Find it online: https://creativeinmykitchen.com/crunchy-asian-salad-two-ways-soy-free-dressing/