Asian Chopped Salad

Asian Chopped Salad

I am hard to please when it comes to salads. Many simply don’t appeal to me but when I spotted this recipe at Kalyn’s Kitchen, I knew I had to try it. It did not disappoint. It is colorful, crunchy, and has that wonderful sesame taste that toasted sesame oil adds. I love the toasted, slivered almonds as well! Now Kalyn is a more ambitious cook than I am and she uses broccoli stems which she peels and then julienne slices. That just seems like to much work to me so I substituted packaged broccoli slaw and it turned out great. So here’s my version of her recipe.

1 C. packaged broccoli slaw
2 C. diagonally sliced sugar snap peas
1 bunch of radishes, trimmed and sliced (about 2/3 C.)
1 C. chopped red cabbage (I used packaged on this one, too)
1/3 C. slivered almonds, toasted

1 T. rice vinegar or white wine vinegar
1 T. Splenda (or two packets)
1 t. soy sauce
1/2 tsp. crushed garlic puree
1/4 t. toasted sesame oil
1/4 t. ground ginger
1/3 C. light mayonnaise

1. Mix together the broccoli slaw, sugar snap peas, sliced radishes, and chopped red cabbage in a medium bowl. I sprinkle the almonds in just before serving, especially, if I know that all the salad won’t be eaten at once. That way the almonds stay crunchy.
2. Mix together all the dressing ingredients in a small bowl. Pour over the vegetables and toss to coat everything. Mix in the almonds when serving.
Serves 4-6

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