Name: Asian Chopped Salad
Prep time: 10 min
Total time: 10 min
Yield: 20 servings
Ingredients: ¼ cup + 2 tbsp Olíva! Persian Lime Olive Oil; ¼ cup Olíva! Lychee White Balsamic; 1 tbsp Olíva! Japanese Toasted Sesame Seed Oil; 2 tbsp low sodium soy sauce; 2 tbsp rice wine vinegar; salt & pepper; ½ head purple cabbage, shaved/chopped thin; ½ head green cabbage, shaved/chopped thin; 1 red bell pepper, sliced into thin strips; 1 yellow bell pepper, sliced into thin strips; 1 cup matchstick carrots; 1 cup sugar snap peas, sliced on the bias; 3 green onions (whites included), sliced on the bias; ¼ cup cilantro, roughly chopped; sesame seeds, garnish; crispy wontons, garnish; crushed peanuts, garnish

CategorySides, AppetizersDifficultyBeginner

Yields20 Servings

Prep Time10 minsTotal Time10 mins

Lychee Dressing

¼ cup + 2 tbsp Olíva! Persian Lime Olive Oil

¼ cup Olíva! Lychee White Balsamic

1 tbsp Olíva! Japanese Toasted Sesame Seed Oil

2 tbsp low sodium soy sauce

2 tbsp rice wine vinegar

salt & pepper

Salad Ingredients

½ head purple cabbage, shaved/chopped thin

½ head green cabbage, shaved/chopped thin

1 red bell pepper, sliced into thin strips

1 yellow bell pepper, sliced into thin strips

1 cup matchstick carrots

1 cup sugar snap peas, sliced on the bias

3 green onions (whites included), sliced on the bias

¼ cup cilantro, roughly chopped

sesame seeds, garnish

crispy wontons, garnish

crushed peanuts, garnish

In a small mixing bowl, combine all the dressing ingredients and whisk/blend until emulsified. Set aside for later.

In a large serving bowl, toss all of your prepared salad ingredients together. Drizzle with the dressing, toss until everything is evenly coated and refrigerate for at least 1 hour. (The best thing about this raw salad is that it can be made the night before. The veggies will stay crispy and the dressing will marinate the veggies!)

When ready to serve, top with crispy wontons, crushed peanuts, sesame seeds and cilantro for garnish. Enjoy!