Easy Vegan Asian Chopped Salad | Kathy's Vegan Kitchen

cashews

🥗Healthier: almonds

💰Cheaper: peanuts

Almonds provide a similar crunch with less fat.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is a lower glycemic alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier while vegetable oil is more budget-friendly.

sriracha

🥗Healthier: hot sauce

💰Cheaper: chili paste

Chili paste offers similar heat at a lower cost.

Chop kale finely and remove the stems.

Chop Roma lettuce and add to the bowl.

Add red cabbage and white cabbage to the mixture.

Chop yellow summer squash and English cucumber, removing seeds from cucumber.

Shred two carrots and add to the bowl.

Dice red bell pepper and slice green onions, adding them to the salad.

In a blender, combine water, ginger, rice vinegar, soy sauce, maple syrup, garlic, and sriracha to make the dressing.

Blend until smooth and taste for seasoning.

Serve the salad and add chopped cashews on top just before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens