This salad is adapted from and inspired by this salad over at Minimalist Baker. Enjoy!

Asian Chopped Salad w/ Sesame Vinaigrette

  • Servings: Makes 1 Serving
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Each Serving Contains:

  • 1 Veggie Serving (adjust quantity to your individual food plan)
  • 1 Protein Serving
  • 1 Fat Serving


Veggie Serving

  • Cabbage, shredded
  • Fresh snap peas, chopped
  • Red bell peppers, diced
  • Broccoli, lightly steamed

Protein Serving

  • 4 oz shelled edamame

Fat Serving

  • 1/4 of the recipe below for Sesame Vinaigrette:
    • 0.5 oz (or 1 tablespoon) almond, peanut, or cashew butter (1 fat)
    • 2 tablespoons chili garlic paste
    • 3 tablespoons soy sauce, tamari, or liquid aminos
    • 3 Tbsp lime juice
    • 1.5 oz (or 3 tablespoons) dark toasted sesame oil (3 fats)
    • 1 teaspoon fresh minced ginger

Condiments & Spices

  • Chopped cilantro or green onions

Maintenance Modifications

  • Grain Additions: Add 4 oz cooked quinoa.
  • Protein Additions: Add peanuts, quinoa, or more edamame.
  • Fat Additions: Add peanuts or more oil.


  1. Chop veggies and assemble the salad.
  2. Steam the broccoli in a steamer basket for 2-3 minutes, until bright green.
  3. Stir the dressing together in a small bowl with a fork and divide into 4 equal servings.
  4. Toss the salad and dressing together, garnish with cilantro or green onions, and serve.