Asian chopped salad is a flavor fortified with tamari dressing, 5-spice roasted almonds, and roasted coconut for a tantalizing plant-based salad.
- 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 Thai chili pepper (you can substitute ¼ cup diced red pepper)
- 15 oz. can Adzuki beans rinsed and drained (can substitute with black beans)
- ¼ cup fresh mint, finely chopped
- ¼ cup fresh cilantro (coriander), finely chopped
- ¼ cup scallions, thinly sliced (about 2 scallions)
- ½ cup raw almonds, roughly chopped
- 2 Tbsp. Agave syrup (or another liquid sweetener such as maple syrup or date syrup)
- 2 Tbsp. Tamari or soy sauce
- 2 tsp. Chinese 5-spice powder
- ½ cup large coconut flakes
- 4 Tbsp. rice vinegar
- 2 Tbsp. Tamari or dark soy sauce
- 2 Tbsp. Agave syrup
- 2 Tbsp. almond butter
Timing tip: Start with the almonds and coconut. While the almonds bake, you can make the dressing and prep most of the salad.
- Preheat the oven to 3250 F (1600 C).
- In a small bowl with a lid, combine the agave syrup, tamari, and Chinese 5-spice blend. Whisk the ingredients or cover the bowl and shake to blend.
- Add the almonds to the bowl and shake to cover them. Alternatively, you can use a mix with a spoon.
- Place the almonds in a shallow baking dish and spread them evenly.
- Bake 16-18 minutes, stirring them occasionally, until a thick glaze forms. Keep an eye on the almonds. They burn easily.
- Remove the almonds from the baking dish and cool them on a plate lined with a paper towel or a small piece of parchment paper.
- Break up any large pieces and store any unused almonds in an airtight container. The almonds will last for up to 2 weeks.
**note – you can toast the coconut flakes along with the almonds. Bake them above the almond tray. Toast the coconut flakes until they are lightly browned (about 8 minutes).
- Preheat the oven to 4250 F (2200 C).
- To toast the coconut, place 1 cup of coconut large coconut flakes on a baking tray. Spread them out evenly and toast for 3-5 minutes until the coconut flakes are lightly browned. Toss them after 1 – 2 minutes of baking to ensure they roast evenly.
- Whisk together4 Tbsp. of rice vinegar, 2 Tbsp. Tamari or soy sauce, 2 Tbsp. Agave syrup, and 2 Tbsp. almond butter.
- Alternatively, you can put all the ingredients in a small leak-proof container or jar and shake the ingredients.
Assemble the Salad
- Drain and rinse the can of Adzuki beans.
- In a large salad bowl, mix together 4 cups of kale and 2 cups of cabbage. Add one-third of the dressing and gently massage the ingredients with your hands for 1 minute.
- Mix in the red chili, Adzuki beans, mint, cilantro, and scallions.
- Right before serving, toss the salad and mix in the almonds and coconut.
- Add the rest of the dressing or save it to serve on the side.
- You can use whole, raw almonds or blanched (skins off). If you use slivered or chopped almonds, be sure to reduce the roasting time. The almonds will be sticky when you first remove them from the oven. Once they dry, they will dry out and firm up.
- If you want to avoid using nut butter, you can also use white miso paste. The dressing will be a bit thinner with a different flavor but maintains the integrity of the salad.
- For those folks who are cilantro-intolerant, fresh basil is a great flavor enhancer. You can also serve chopped cilantro on the side for those who love it as much as we do.
- Store any leftovers in an airtight container. Even with dressing, this salad will stay crisp the next day. The almonds and coconut will get a bit softer, so if your intention is to take this salad along, keep those ingredients on the side to add right before you eat it.
- Category: Salads & Bowls
- Cuisine: Asian
Keywords: Asian chopped salad