Asian Chopped Salad with Hoisin Honey Dressing

Asian Chopped Salad with Hoisin Honey Dressing

Serves 6

Kids rating: ✭✭✭✭✭ 


For Salad:

1 head napa cabbage, washed, and finely chopped (6 cups) 

2 cups baby spinach, chopped well

2 medium carrots, cleaned and shredded on a box shredder, (1⁄2 cup)

1⁄2 cup uncooked curly Asian noodles or plain Ramen noodles, crushed in a plastic bag with a meat mallet or rolling pin

1⁄2 cup cucumber, finely chopped

1⁄2 cup red peppers, finely chopped (optional)

2 Tbsp. cilantro, finely chopped 

3⁄4 cup edamame, cooked and shelled from bean pods

1⁄3 cup dry roasted peanuts

Fresh cilantro for garnish

For Dressing:

1⁄3 cup vegetable oil

3 Tbsp. hoisin sauce

3 Tbsp. honey

2 tsp. creamy peanut butter

1⁄2 tsp. salt

2 tsp. rice vinegar

1⁄2 tsp. sesame oil

1⁄8 tsp. minced garlic


For Dressing:

In a medium bowl, combine dressing ingredients: hoisin, honey, salt,

vinegar, sesame oil, peanut butter, garlic and whisk well.  Add vegetable

oil in a steady stream, whisking vigorously to incorporate.  Dressing will

be very thick.

For Salad:

In a large bowl combine chopped napa cabbage, baby spinach, shredded carrots, uncooked curly noodles, cucumber, red pepper, and cilantro.  Drizzle dressing over salad and toss well to coat evenly.  Do not over dress the salad, a light coating is what is desired.  Divide greens among 6 salad plates.  Top each salad with approx. 2 Tbsp. edamame and 1 Tbsp. roasted peanuts.

Garnish with fresh cilantro if desired.

Note:  If your child does not like vinegar, then you can omit the rice vinegar.


Tags: , , , , , , , , ,

Categories: Kid Rating: ✭✭✭✭✭

Author:Rebecca Rogers

Author-Food Journalist-Food Photographer


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