Chef Kevin Belton's Asian Chopped Salad

ramen noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs and calories.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides healthier fats.

honey

🥗Healthier: maple syrup

💰Cheaper: sugar

Maple syrup is a natural sweetener.

cooked chicken

🥗Healthier: tofu

💰Cheaper: canned chickpeas

Tofu offers a plant-based protein option.

Start by making the dressing: combine almond butter, lemon juice, and soy sauce in a mixer or food processor.

Add a pitted medjool date, ginger, garlic, and a chili pepper of your choice to the mixer.

Pour in about 1/3 cup of water and blend until smooth.

The dressing can be stored in a jar in the refrigerator; it may solidify, so add more liquid if needed to loosen it up.

In a large bowl, combine chopped romaine, chopped red cabbage, and shredded carrots.

Add a bell pepper of your choice (red, yellow, or green) to the salad mixture.

Incorporate chopped cilantro and sliced green onions into the salad.

Mix in sliced almonds for added texture.

Optionally, add cooked chicken or shrimp to the salad for protein.

If serving, take a portion of the salad and dress it lightly with the prepared dressing, leaving the rest undressed for later.

Slice an avocado and scoop it out, then fan the slices on top of the salad.

Top the salad with a few peanuts for garnish and drizzle a little more dressing over the avocado and peanuts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens