Asian chopped salad with easy Tamari dressing, savory 5-spice almonds and sweet roasted coconut is the ultimate spicy, savory, guilt-free meal in a bowl.
- 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
Timing tip: Start with the almonds and coconut. While the almonds bake, you can make the dressing and prep most of the salad.
- Pre-heat the oven to 3250 F (1600 C)
- In a shallow baking dish, add 2 Tbsp. Agave syrup, 2 Tbsp. Tamari or soy sauce and 2 tsp. Chinese 5-spice mixture. Mix well.
- Add 1 cup roughly chopped almonds
- Bake 16-18 minutes, stirring occasionally until a thick glaze forms. Keep an eye on the almonds so they don’t burn.
- Transfer the almonds from the baking dish to a foil or parchment paper lined dish.
- Allow the almonds to cool, then break up any large pieces.
- 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 flakes until they are lightly browned (about 8 minutes).
- Pre-heat the oven to 4250 F (2200 C)
- To toast the coconut, place 1 cup coconut large coconut flakes on a baking tray. Toast for 3-5 minutes until the flakes are lightly browned (about 4 minutes).
- Whisk together 6 Tbsp. rice vinegar, 6 Tbsp. Tamari or soy sauce, 4 Tbsp. Agave syrup, and 4 Tbsp. miso paste.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, 2 cups of cabbage, chopped chili pepper, Adzuki beans, ¼ cup chopped mint and cilantro and ¼ cup sliced scallions. Mix well.
- Mix in ¼ cup of the dressing. Mix well.
- Right before serving, toss the salad and mix in the almonds and coconut.
- Keep any extra dressing on hand in case someone needs it.
- This salad is wonderful if you serve it immediately, but it also enjoys resting with the dressing prior to adding the almonds and coconut.
- You may want to add the almonds and coconut to individual servings if you think you will have salad left over. That said, it is great after a day with the toppings on and a few more added.
- Kale and cabbage are super salad survivors. You will have a crispy salad 2 days after adding the dressing. It might be great on day three – I’ve never made it beyond day 2.
- Category: Salads & Bowls
- Method: Chop & Bake
- Cuisine: Asian
Keywords: Asian chopped salad