Skip the pre-bagged salad kits and make your own Asian Chopped Salad with Sesame and Ginger Vinaigrette at home!
For a while now, I have been buying the chopped salad kits at the grocery store. I love a good salad…when someone else makes it for me, especially a chopped salad. But I started to notice just how much those kits cost (up to $4 for 2-3 servings) and I just knew I could do it at home for less.
One of my favorite kits is the Sesame Asian Chopped Salad. Everything is perfectly blended and includes one veggie I never thought I’d like, kale. I used to be of the mindset of “Oh kale no.” But when it’s chopped up in my salad, I’m game. I may even start putting some in my soup but let’s not get ahead of ourselves.
Since I have been making this Asian Chopped Salad at home, I have not only been saving money but eating better as well. One of my main issues is eating lunch. I either skip it because I forget or throw together a Peanut Butter and Jelly sandwich that leaves me hungry an hour later.
Now that I’ve mastered the chopped salads at home, I’m actually eating lunch and staying fuller until dinner. Baby steps, my friends. Baby steps.
How to Make an Asian Chopped Salad at Home
I start by chopping my own veggies. This is the most dreaded step. I’ve heard you can chop your veggies in a food processor and I’ll be trying that soon! (I’ll make sure to report back). For now, I use a great chef knife and my good ‘old wooden cutting board.
Once you have all of your veggies chopped, you can make your Sesame and Ginger Vinaigrette. Whisk all of your ingredients together for a quick dressing. The vinaigrette will keep for up to 2 days refrigerated.
It’s that easy! You can skip the pre-bagged salad and make your own Asian Chopped Salad at home! To help you make your own kits at home, you will need:
Asian Chopped Salad with Sesame and Ginger Vinaigrette
- 1 head romaine
- 1 1/2 cups purple cabbage
- 3-4 green onions
- 1 cup shredded carrot
- 1 cup kale
- wonton noodles
- slivered almonds
Sesame and Ginger Vinaigrette
- 1/4 cup Rice Vinegar
- 1/2 cup Canola Oil
- 2 Tbsp Sesame Oil
- 1 tsp fresh Ginger, finely grated
- 1 Garlic clove, finely grated
- 1 Tbsp Honey
- Salt and Pepper to taste
- Chop romaine, kale, green onion, and cabbage. Toss with shredded carrots.
- To make vinaigrette, whisk together rice vinegar, canola oil, sesame oil, ginger, garlic, honey, salt, and pepper. Cover and refrigerate.
- Toss salad with vinaigrette and top with wonton noodles and slivered almonds.
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