Name: Asian chopped salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Asian
Ingredients: 4 cups chopped or shredded kale. If you are using kale leaves, wash and tear the leaves; 2 cups thinly sliced or chopped cabbage; 1 red chili thinly sliced red chili pepper (you can substitute ¼ cup diced red pepper for less heat); 15 oz. can Adzuki beans rinsed and drained; ¼ cup fresh mint, finely chopped; ¼ cup fresh coriander (cilantro), finely chopped; ¼ cup scallions, thinly sliced (about 2 scallions); 1 cup raw almonds, roughly chopped; 2 Tbsp. agave syrup; 2 Tbsp. Tamari or soy sauce; 2 tsp. Chinese 5-spice mixture; ½ cup large coconut flakes; 6 Tbsp. rice vinegar; 6 Tbsp. Tamari or soy sauce; 4 Tbsp. agave syrup or vegan honey; 4 Tbsp. miso paste

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Asian chopped salad with 5-spice almonds and roasted coconut in white bowl with dressing in background.

Special salad time

Think Asian chopped salad, easy Tamari dressing, savory 5-spice almonds and roasted coconut. I know, suddenly, you are feeling hungry for something special. Very, very hungry.

Red chili peppers, chopped kale and cabbage, Adzuki beans, chopped mint and coriander, 5-spice almonds, baked coconut flakes sliced green onions and Tamari dressing in white dishes on board.

Saturday night salads

I often make salads for dinner on Saturdays. This is because my husband almost always does a big Saturday lunch. A big lunch often leads me to salad for dinner. That’s not to say my salad won’t be a satisfying meal. This girl has standards.

3 red chili peppers, Lombok peppers on white board.

Point of clarification

The ingredients for Asian chopped salad are straightforward. Kale, cabbage, adzuki beans, mint, coriander (cilantro), scallions. Check. But straightforward to me doesn’t always translate. My point of clarification here is all about chili. For several of my dishes such as fried cauliflower rice, I use red chili peppers which are actually Lombok chili peppers. You might know these as cayenne chilis or Hawaiian chilis. They are not the same a Bird’s eye which are Thai chilis. Food for thought.

About the recipe

On a practical note, if you want to use a hot chili, go for it. Use what is available. Don’t spend time searching. If you can’t stand the heat, stay in the kitchen and forget the chili or add a bit of red bell pepper. It will add a nice bit of color and sweetness. You can also add some cayenne or red pepper flakes to the dressing and get a bit of spice that way.

Tamari dressing

Now that we’re past ‘chiligate’, I can assure you that the Tamari dressing is clear and easy. You simply want to mix together rice vinegar, Tamari, liquid sweetener (I used Agave) and miso. You can substitute soy sauce for the Tamari. Liquid sweeteners can include Agave, brown rice syrup or maple syrup. Miso paste can be picked up in many larger supermarkets or Asian markets. Go for mellow white miso (Shiro) if you can, but any will work for this recipe.

5-spice almonds

Special salads are all about special ingredients. 5-spice almonds fit that bill. This easy condiment seriously is just Tamari (soy sauce), agave syrup and Chinese 5-spice powder. If you aren’t familiar with 5-spice powder, it’s widely available at most supermarkets. What makes the almonds special is the baking. That allows all the flavors to meld together. You end up with savory, gooey yumminess.

Large coconut flakes are toasted and browned in the oven.

Special roast

It might seem like a simple thing, but roasting large coconut flakes makes a difference. I admit it’s optional, but it takes only a few minutes. Roasted coconut has a crunchier texture and a less sweet taste. If you can’t find the bigger flakes, you can add more common grated coconut, but my advice is to reduce the amount to ¼ cup. Otherwise, the salad could be too sweet.

Tamari dressing is poured on plate of chopped Asian salad.

Timing is everything

After a bit of resistance, I am now an official kale convert. I won’t gush, but I must state the obvious – kale doesn’t just stand up to a dressing, it dances. This means that you get fresh salad leftovers (if you are so lucky to have them). If you are planning on leftovers or making this as a portable lunch (and it is an awesome one), add the almonds and coconut to each serving so they stay fresh for the next day.

Asian chopped salad on white plate with dressing on it being lifted with fork.

Final thoughts

Make food special. Think small extra things. Roasted coconut flakes, chopped cilantro, and additional spice. Turn a salad into a celebratory meal. You aren’t limited by plant-based cooking. You are stretched when you aren’t concerned about a meal of meat and 2 veg. That’s more than just an opportunity for good health. Peace.