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ASIAN CHOPPED SALAD WITH SESAME GINGER DRESSING

This Asian Chopped Salad bursts with flavor and color. Combine crunchy, fresh, and wholesome vegetables, and finish with a sesame ginger dressing for an unbeatable combination.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Course: Salad
Cuisine: Japanese
Keyword: Butter Me Up, Sesame Ginger
Servings: 4 servings

Ingredients

  • 4 oz. 80 Acres Farms BUTTER ME UP
  • ? cup raw cashews toasted
  • 1 medium carrot ribboned
  • ½ cup shelled edamame fresh or frozen, thawed
  • ¼ cup chow mein noodles
  • 1 small red bell pepper sliced
  • 1 ripe avocado chopped
  • 3 green onions chopped
  • 1 cup red cabbage thinly sliced
  • ¼ cup fresh cilantro chopped
  • 80 Acres Farms SESAME GINGER dressing

Instructions

To Toast the Cashews

  • Preheat the oven to 325°F. Spread cashews in a single layer on a parchment-lined baking sheet. Bake for 12-14 minutes, stirring every 3-4 minutes, until lightly browned and fragrant. Watch closely to prevent burning. Set aside to cool. 

Prepare the Vegetables

  • To make carrot ribbons, use a vegetable peeler by running the peeler lengthwise along the carrot with firm pressure. Rotate and repeat until you have ribbons from the entire carrot. 

Finish and Serve

  • Place BUTTER ME UP in a large serving bowl. Arrange the prepared vegetables, toasted cashews, and chow mein noodles on top. Drizzle with SESAME GINGER dressing and enjoy!
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