I LOVE this salad SO much! I’m making it weekly! Honestly, I think my body is craving all the colorful, fresh, raw veggies. This salad is PACKED with healthiness!
Amber from Amber’s Kitchen is someone to follow on Instagram! She’s real, honest, fun, and excited to share her knowledge. Like me, she has a houseful of mouths to feed numerous times a day, so if you want a little help in the mealtime department, she’s got you covered!
Amber's Kitchen Asian Salad
Check out Amber’s Instagram post for the original recipe and to see how she makes the salad. This recipe is a bit of my own variation. Use whatever veggies you have in your fridge!
Ingredients
- Organic spring mix
- Purple cabbage, thinly sliced
- Celery, diced
- Carrots, shredded or chopped
- Red bell peppers, diced
- Cucumber, diced {I prefer English Cuke}
- Purple Onion, sliced as thin as you can
- Orange segments
- Cashew pieces {Salted is yummy but unsalted works just as great!}
- Quinoa, cooked & cooled {totally optional!}
- Pink salt, to taste
- Asian Dressing {see recipe below}
Directions
- For personal-size bowls of salad, I start with two big handfuls of spring mix per bowl & then add desired amount of each veggie and topping to individual salads.
- Top each salad with a couple teaspoons of dressing, or more or less to taste.
- Finish each salad bowl with a big pinch of pink salt.
Asian Dressing
This recipe makes enough dressing for my family to have Amber’s salad several times, but we’re only using a couple teaspoons of dressing per personal-size bowl of salad.
Ingredients
- 1/4 cup rice wine vinegar
- 1/4 cup pure maple syrup {NOT pancake syrup}
- 2 Tablespoons coconut aminos
- 1 teaspoon sesame oil {Trader Joe’s Toasted Sesame Oil is my favorite!}
- 3/4 cup avocado oil
Directions
Combine all dressing ingredients together in a small mixing bowl or mason jar. Amber says to use an immersion blender to mix it up, but I just shake it up in a mason jar. Keep any leftover dressing in the fridge in an air-tight container. {Mine has stayed fresh for about a month in the fridge.}
