Asian Chopped Salad is so quick and easy to make. Together with the sweet and savoury dressing it is irresistible. When I made the salad I served it with a simple jerk fried tofu on top and a drizzle of hot pepper sriracha sauce. But its a big enough salad to eat on its own.
Make the salad
Begin by toasting the cashew nuts in a dry frying pan until toasted all over. remove from heat and allow to cool.
Grate the carrot, the white and red cabbage and place in the serving bowl
Finely dice the red and yellow pepper and the spring onions and place in to the serving bowl
finely chop the coriander and place in the bowl along with the cooled cashew nuts.
Make the dressing – I use a garlic crusher on the peeled garlic and juice the ginger into a small bowl and scrape the crushed ginger into the bowl, then I add the sesame oil, soy sauce, rice wine vinegar, lime juice and the agave syrup into the bowl and mix throughly
Mix the salad together along with the sesame seeds.
When you are about to serve pour the dressing over the salad and mix throughly.
Make the Jerk Tofu
For the Jerk fried Tofu – drain the tofu and cut into cubes and place in a bowl. sprinkle over the cubes the jerk seasoning and mix throughly.
Heat a little oil in a non-stick pan and gently fry the tofu for 10 mins, turning every so often to cook the cubes all over.
When the tofu is ready, take off the heat and reserve
Put a serving of the salad into a bowl and spoon over the fried tofu and drizzle with sriracha sauce.
Eat immediately. Fresh Salads like this do not last more than a day or so, so any left overs cover and place in fridge and eat tomorrow.
Chopped Asian salad with jerk fried tofu
Ingredients
salad
- 400 g white cabbage – half a cabbage
- 400 g red cabbage – half a cabbage
- 2 carrots
- 1 red bell pepper
- 1 yellow bell pepper
- 160 g cashew nuts
- 15 g sesame seeds
- 30 g fresh coriander
- 2 spring onions
dressing
- 20 g ginger root – thumb sized
- 1 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 lime
- 1 tsbp agave syrup
jerk fried tofu
- 280 g firm tofu
- 3 tsbp jerk seasoning
- 2 tbsp sunflower oil
- 2 tsp sriracha sauce
Method
salad
- Begin by toasting the cashew nuts in a dry frying pan until toasted all over. remove from heat and allow to cool.
- Grate the carrot, the white and red cabbage and place in the serving bowl
- Finely dice the red and yellow pepper and the spring onions and place in to the serving bowl
- finely chop the coriander and place in the bowl along with the cooled cashew nuts.
- Make the dressing – I use a garlic crusher on the peeled ginger and juice it into a small bowl and scrape the crushed ginger pieces into the bowl, then I add the sesame oil, soy sauce, rice wine vinegar, lime juice and the agave syrup into the bowl and mix throughly
- Mix the salad together along with the sesame seeds.
- When you are about to serve pour the dressing over the salad and mix throughly.
- When you are ready to place up, pour the dressing over the salad and mix well.
tofu
- For the Jerk fried Tofu – drain the tofu and cut into cubes and place in a bowl. sprinkle over the cubes the jerk seasoning and mix throughly.
- Heat a little oil in a non-stick pan and gently fry the tofu for 10 mins, turning every so often to cook the cubes all over.
- When the tofu is ready, take off the heat and reserve
- Put a serving of the salad into a bowl and spoon over the fried tofu and drizzle with sriracha sauce.
- Eat immediately. Fresh Salads like this do not last long, so any left overs eat the next day.
Notes
Nutrition
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).