Tuesday, November 1, 2011

Asian Chopped Salad

This is another great idea from Kalyn's Kitchen. We just recently made Kalyn's grilled sriracha meatballs, which were outstanding!

I think this is Anita's favorite salad. We're both big fans of anything that uses Sriracha sauce.

Makes: 4-6 servings
Prep time: 15 minutes
Cook time: 10 minutes
Printable Recipe


  • 1 cup peeled and sliced broccoli stems, along with some of the florets
  • 2 cups sugar snap peas, sliced into 1/2" pieces on the diagonal
  • 1 bunch radishes, trimmed and sliced
  • 1/4 head red cabbage, chopped
  • 1/3 cup slivered almonds, toasted
  • Dressing (see below)

1. Place all but the dressing into a bowl and combine. Slowly add in the dressing, mixing as you go. You may not need all of the dressing, so test it as you add more.

For the Dressing:


  • 1 tablespoon white wine vinegar
  • 1 tablespoon sugar
  • 1 teaspoon soy sauce
  • 1/2 teaspoon garlic, minced (or substitute garlic salt)
  • 1/4 teaspoon sesame oil
  • 1/4 teaspoon dried ginger
  • 1/4-3/4 teaspoon Sriracha sauce
  • 1/3 cup mayonnaise

1. Combine all ingredients in a small bowl.

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