Asian Chopped Salad

8 December 2022


  • 100 gr red cabbage, cored & thinly sliced
  • 100 gr white cabbage, cored & thinly sliced
  • 50 gr kale (preferably lacinato, toscana or dinosaur kale) destemmed & thinly sliced
  • 50 gr carrots, thinly sliced julienne style
  • 10 gr quick pickled ginger, recipe to follow
  • 10 gr lemon juice
  • 15 gr extra virgin olive oil
  • 50 gr peanut sauce, recipe to follow

To Top

  • 15 gr roasted peanuts
  • 10 gr roasted sesame seeds
  • 70 gr peanut sauce

Peanut Sauce

  • 300 gr no sugar added roasted peanut butter (available for purchase at bnd bakkal)
  • 60 gr rice vinegar
  • 60 gr tamari or soy sauce
  • 36 gr sriracha
  • 50 gr water
  • 50 gr fresh ginger
  • 12 gr garlic

Quick Pickled Ginger

  • 1/2 cup water
  • 1/2 cup rice vinegar
  • 1/2 tsp salt
  • 100 gr thinly sliced ginger


First make the quick pickled ginger. Add the ginger into a small jar. Add the remaining ingredients into a small saucepan and bring to a boil then turn off the heat and pour the mixture over the ginger.

Next, make the Peanut Sauce by adding all ingredients to a jar and blend using an immersion blender or small food processor until a creamy consistency.

Finally, wash and chop all ingredients for salad. Add the kale & cabbages to a large mixing bowl & vigorously massage with some salt, lemon juice & olive oil. Next, add in the carrots & sliced pickled ginger to the bowl and massage with Peanut Sauce.

Pile salad onto a serving plate and drizzle with sesame seeds & peanuts. Feel free to add in some fresh herbs like cilantro, mint or basil to up your plant points for the week!