Asian Chopped Salad with Ginger Sesame Vinaigrette is a light, low carb, vegetarian, easy recipe for dinner or served as a side.
Summer sides are all about easy recipes that don’t require the oven, in my humble opinion. I want to be in and out of the kitchen in a short time but I don’t want my side to seem anything less than fabulous and “worthy of company” quality.
How can you not love a good salad with all the textures and flavors that make your mouth sing with each bite?
From the crunchy cabbage to the sweet peppers to the creamy ginger dressing with a bit of a bite to it, you’re hitting your tastebuds where it counts!
Have you ever bought a big hunk of fresh ginger for a recipe that just needed a few teaspoons and then you throw it in the fridge and forget about it, only to come back and find it months later in your veggie drawer?
I’ve done this, don’t judge. I’ve also frozen the ginger, but it never seems as good as fresh to me.
Anyway today I’m sharing how convenient it is to use Gourmet Garden awesome stir -in pastes! The focus today is GINGER of course to make this incredible dressing for this equeally incredible Asian salad!
Recently I was in Chicago for the Eat Write Retreat. If you’ve never been to a foodie conference this is the one to attend. It’s on a smaller scale than most with intimate sessions and lots of fun. Casey Benedict of KitchenPlay.com makes sure the sessions you attend are worth your time away from your family. That’s important to me as it’s a hard thing to get away with 3 kiddies! She also provides some great connections of brands who want to work with bloggers.
When I was headed home to the airport with my good friend Lauren of Lauren Kelly Nutrition we stopped at Wolf Gang Puck for a quick bite before heading home on the plane. I fell in love with their Asian chopped salad with ginger sesame dressing and new I HAD to replicate it at home.
I brought this fabulous masterpeice of a salad to a cookout with friends and it was devoured! You can’t go wrong when you can use fresh ginger all ready in paste form anytime you need! The salad at Wolf Gang had fried wontons on top and so to keep that yummy crunch without the carbs I chose pork rinds! Top only when ready to serve otherwise they will get soggy and no one wants a soggy bite when expecting a crunchy one.
- Serves: 8
- Serving size: 2 cups
- Calories: 262
- Fat: 18.4g
- Saturated fat: 2.3g
- Carbohydrates: 13.2g
- Sugar: 6.3g
- Sodium: 477mg
- Fiber: 5.2g
- Protein: 12.3g
- Cholesterol: 20mg
- 1 large head cabbage, sliced, about 12 cups
- 3 cups chopped Romaine lettuce
- 1/2 cup chopped red pepper
- 1/2 cup chopped yellow pepper
- 1/3 cup chopped scallions
- 1/4 cup fresh chopped mint
- 1/2 cup cashews
- 2 tbsp sesame seeds
- optional topping: 1/2 cup pork rinds
- 1/4 cup tahini
- 1/4 cup sesame oil
- 3 tbsp rice wine vinegar
- 2 tbsp Gourmet Garden Ginger stir in paste
- 2 cloves garlic minced
- 1/2 tsp salt
- 1/4 tsp pepper
- In a very large bowl add the sliced cabbage and romaine. Toss together well.
- Add the remaining salad ingredients and set aside to make dressing.
- In a small bowl whisk the dressing ingredients together until thoroughly combined.
- Pour over the salad and toss again until cabbage and romaine are coated well.
- Refrigerate if not servng immediately.
- When ready to serve top with pork rinds and more cashews if desired.
Disclaimer: This post has been sponsored by Gourmet Garden. I have been compensated to create this recipe but as always all opinions are 100% my own. Thank you for supporting the brands I enjoy working with.