Chopped Green Crunch Salad with Sesame Dressing

If you love a salad with serious crunch like I do, this one’s for you. Chopped romaine, cabbage, edamame, herbs, and plenty of nuts and seeds come together in a bright, savory-sweet sesame dressing. It’s fast to make, endlessly flexible, and just as good for lunch as it is alongside grilled chicken or salmon for dinner.

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Chopped Green Crunch Salad with Sesame Dressing

Course Salad

Cuisine asian

Keyword chopped salad

Prep Time 20 minutes

Total Time 20 minutes

Servings 6

Ingredients

For the salad

• 2 heads romaine, chopped
• ½ to ¾ large head green cabbage, cored and chopped
• ½ cucumber, thinly sliced into half moons
• 1 bunch scallions, chopped
• ⅓ cup cilantro, stemmed and finely chopped
• 1 cup shelled edamame
• ½ cup mix of chopped peanuts, almonds, and/or sunflower seeds, plus more for topping
• 2 tablespoons black sesame seeds

For the nutty sesame dressing

• 3 ½ tablespoons creamy peanut butter, almond butter, or sunflower butter
• 2 tablespoons pure maple syrup
• 2 tablespoons tamari or soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons toasted sesame oil

Preparation

1. For the salad: Add all salad ingredients to a large serving bowl.
2. For the dressing: In a medium mixing bowl, vigorously whisk together all dressing ingredients until completely smooth and emulsified, or blend for a few seconds in a food processor. Add water as needed to think to desired consistency.
3. Pour as much of the dressing over the salad as desired, and toss to coat. Serve immediately and top with more nuts and seeds, if desired.

If you love simple, crunchy green salads, this Greek Marousalata is another favorite worth bookmarking.

Bon Appétit!
xx—BB