Asian Chop Chop Salad 
Wednesday, March 13, 2013 at 5:12PM
Martha in Healthy, Vegetarian, asian, avocado, edamame, salad, salad, soy, vegetarian

This is SO EASY and is really good day 2 or 3.  Think of it like an "asian coleslaw".  I serve this with chicken satay

I made this the other day, simply because I am working so hard on "decreasing carbs" and this sounded like a recipe that fit the bill.  I really didn't follow any one recipe...I kind of made this up as I went.  I found myself shopping in Big Y just picking up any and all "asian style" vegetable with the idea that I am going to chop them all to around the same size (bite size) and keep them raw.  I added some fun ingredients to give this secret salty  crunch and a hint of protein.  NOTE:  for peanut free people, substitute the peanut butter with tahini.

Ingredients:

Salad:

Dressing:

Directions:

Prepare vegetables, except for avocado, and place them in large bowl (bowl should be large enough to mix the salad thoroughly).  Set aside.  For dressing, whisk all ingredients in bowl except for canola/vegetable oil.  Slowly whisk in the canola oil to emulsify or thicken the dressing (an emersion blender works well here too).  

Pour dressing over vegetables and mix thoroughly (dressing will settle on bottom).  Let sit for 1 hour before serving and mix several times during this hour.  

When preparing to serve, dice avocado (otherwise it will brown).  On each individual serving, add avocado, sprinkle soy nuts, toasted sesame seeds and wasabi peas.  

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