Crunchy alert ! Asian Chopped Salad recipe with gluten-free Crispy Chow Mein Noodles is a bowl of crunchy delectability. With bok choy, carrots, toasted almonds, and crisp noodles, this easy chop asian salad is arrant for potluck, syndicate dinner, and your vacation table ! Get ready for a solid lot of crunch and yum !
Crunch 100% – Asian Chopped Salad with Crispy Chow Mein Noodles (paleo, gluten-free)
Which one do you like more ? Crispy noodles or crisp-tender chopped salad ? I about had a hard time deciding which ingredient should be the star of nowadays ’ s smasher – crunchy chopped baby bok choy and fresh carrots or crispy chow mein noodles ?
As you eat your way through the bowl, you get that fantastic jazz band of tender-crisp chop veggies, toasted almonds, and the best part…all the crisp zhou mein noodle bits, all tossed in a creamy roasted Japanese-inspired sesame dress .
It ’ mho crazy good ! ! !
Best of all, this easily chop asian salad can be served on the board in 20 minutes !
What is a chopped salad?
A chop salad can come in all shapes and forms with assorted ingredients. Crisp and crunchy texture is a must in chop salad. Think julienne carrots, celery, chopped bok choy, chinese cabbage boodle, shredded green or purple cabbage, Romaine lettuce, and with toast nuts. The possibilities are endless but crush is a must !
To keep the recipe bare, I alone selected 5 main components in my salad today .
Ingredients for my Asian-inspired chopped salad
- Baby bok choy
- Carrots
- Sliced almonds
- Crispy chow mein noodles (paleo, gluten-free…found online)
- Homemade Japanese roasted sesame dressing
See ? I told you this recipe is extremely easy and because it ’ mho immediate to assemble, I can wholly see it goes well with practically anything !
How to make Asian Chopped Salad
Tip No. 1 – Don ’ deoxythymidine monophosphate get the bagged salad kits ! Most of the time, boughten chopped salad kits aren ’ triiodothyronine fresh. Making an asian chop salad is super easily. Follow these simple steps :
- Chopped the baby bok choy. Rinse and set aside to drain.
- Julienne the carrots.
- Toss the almonds and chow mein noodles in a saute pan with little olive oil until golden toasty
- Toss them together with a creamy dressing. I recommend my roasted sesame dressing and season with salt to taste.
- Serve and enjoy a load of crunch!
Best Dressings for Chopped Salad Recipe
Because the veggies are heartier and with a firmer texture, a creamy dress will be the best pair. To keep it Asian-inspired, I use toasted sesame dressing. You can besides use my asian peanut sauce, or Thai peanut sauce, all made with almond butter .
Whole30 ranch yogurt dressing, creamy caper chives, or herbed tahini from my Whole30 salad dressings collection will bring out a different relish profile to the chopped salad. They are all fantastic choices !
Salad Variations and Swap Suggestions
- Add cooked proteins to make the salad heartier and turn it into a main dish. Grilled chicken, beef, pork, or seafood are all fabulous.
- Use napa cabbage, shredded green and purple cabbage, if you can’t find bok choy.
- Add chopped celeries for more crunch.
- If you can’t have almonds, try seeds. Sunflower seeds, pumpkin seeds, chia seeds, and sesame seeds.
Tips for the best crunch! Make ahead and storage
Remember your number 1 goal is to keep the salad crunch and fresh!
The estimate of this salad is that every bite you get a adult spoon of crisp-tender veggies and a unharmed draw of grind from the chow mein noodles and toasted almonds, so alone combine the two – veggies and the noodles – with the dressing right before serving .
What I like to do is to 1 ) chop the veggies first base and store them in an airtight container. 2 ) Store the dressing individually. 3 ) only toast the almonds and the noodles before you are about to serve. 4 ) When you combine them, toss the dressing with the veggies first then sprinkle-in the noodles and the almonds then toss again and serve right away .
Pairing suggestions
This fantastic salad goes well with so many things ! here are some of my favorites –
More Bok Choy Recipes
thus are you ready for loads of crunch and crust ? This asian Chopped Salad recipe with crisp chow mein noodles is seriously my modern front-runner ! It ’ s like a grown up interpretation of ramen noodle salad and with more crunch, more freshness, and a whole lot healthy. So grab some crunchy veggies on your way home, chop chop chop, and toss ! I guarantee you ’ ll love the grind and freshness every single pungency !
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Asian Chopped Salad Recipe with Crispy Chow Mein Noodles
Asian Chopped Salad Recipe with gluten-free crispy chow mein noodles is a bowl of crunchy deliciousness for the perfect healthy salad!
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Ingredients
For the roasted sesame dressing (makes ½ cup. Double the quantity to make 1 cup) :
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1 tbsp white sesame seeds
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4 tbsp Paleo mayonnaise
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1.5 tbsp rice vinegar
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3 tbsp coconut aminos
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½ to 1 tsp toasted sesame oil
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2 tsp tahini
For the Asian Chopped Salad:
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8 oz. baby bok choy, chopped, rinsed, and drained
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5 oz. Julienned carrots
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1 tbsp olive oil
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1-1.5 cups gluten-free chow mein noodles
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1 cup sliced almonds
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Takii’s shiitake mushroom powder or Coarse ocean salt, to taste
Instructions
For the sesame dressing:
- Follow this recipe ( hypertext transfer protocol : //heyreviewfood.com/creamy-roasted-sesame-dressing ) instructions. Set the dressing away and ready to use .
For the chopped salad:
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Dice the bok choy to smaller bite sizes. Rinse and drain well.
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Julienne the carrots. Add the bok choy and carrots to a large mixing bowl.
- Warm-up a medium-sized frying pan, add the olive petroleum. Add the chow mein noodles and almonds. lightly toss over low heat for about 5 minutes or until you can smell a light roasted almond olfactory property. Take care not to burn the nuts. Season with 2 modest pinch of salt or the mushroom season .
To Serve:
- Toss the veggies with the fertilization. Season with salt to taste. right before serving, sprinkle-in the noodles and almonds. Toss the unharmed salad bowling ball again and divide it into individual service bowls/plates. Enjoy it right away !
Notes
Tips for the best crunch! Make ahead and storage:
1) chop the veggies first and store them in an airtight container. 2) Store the dressing separately. 3) Only toast the almonds and the noodles before you are about to serve. 4) When you combine them, toss the dressing with the veggies first then sprinkle-in the noodles and the almonds then toss again and serve right away.
The nutritional label is calculated without the dress .
Nutrition
Serving:
1
serving
,
Calories:
319
kcal
,
Carbohydrates:
17
g
,
Protein:
10
g
,
Fat:
25
g
,
Saturated Fat:
2
g
,
Cholesterol:
1
mg
,
Sodium:
174
mg
,
Potassium:
363
mg
,
Fiber:
6
g
,
Sugar:
3
g
,
Vitamin A:
5629
IU
,
Vitamin C:
18
mg
,
Calcium:
153
mg
,
Iron:
2
mg
DID YOU MAKE THIS RECIPE ? Tag @ iheartumami.ny on Instagram and hashtag it # iheartumami 
