Asian Chop Salad with Nasoya Dressing 

Serving Size 6

Prep Time 15 mins

Cook Time 15 mins

Difficulty Easy

Ingredients

Inspired by: Natasha’s Kitchen 

  • 1 package Little Leaf Crispy Green Lettuce 
  • 1 cup white cabbage, thinly sliced 
  • 1 cup red cabbage, thinly sliced 
  • 1 medium red bell pepper, cut into thin strips 
  • 1 medium carrot, julienne 
  • 1 cup sugar snap peas, chopped 
  • 3 green onions, chopped 
  • 1 tbsp cilantro, chopped 
  • 1 tbsp sesame seeds 
  • 1/2 cup cashews, toasted and chopped 
  • 1/2 cup crispy chow mein noodles 
  • Nasoya Garlic Sesame Dressing, to taste 

Preparation

  1. Roast cashews on a preheated skillet until golden brown. Let them cool down completely. Chop them into small pieces.
  2. Wash and prepare all the vegetables and arrange them in a large bowl.
  3. Sprinkle the salad with chopped cilantro, sesame seeds, noodles and cashews.
  4. Pour the dressing over the salad before serving and toss to combine. Season with salt and pepper to taste.

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