Chopped Asian Salad

This is a power salad that has eye appeal. Try Roberto Martin's Chopped Asian Salad.

Asian Salad

Serves: 6


  • 1 tablespoon high-heat oil such as safflower or grapeseed oil
  • 10 oz shiitake mushrooms, stems removed, chopped (optional)
  • 1 head green cabbage, shredded (about 4 cups)
  • 2 cups baby spinach, julienned
  • 2 large carrots, peeled and grated
  • 4 firm plum tomatoes, centers removed, julienned
  • 1 cucumber, seeded and julienned
  • 1 yellow bell pepper, cored, seeded, and julienned
  • 1 cup frozen, shelled edamame, soaked in hot water for 5 minutes and drained
  • 1 bunch cilantro, chopped
  • 1 bunch mint, chopped
  • 1 bunch scallions, green parts only, cut on bias
  • 20 fresh basil leaves, cut into chiffonade
  • 1/2 cup raw sliced almonds


Make the dressing first and set aside.

Heat a large saute pan over high heat, add oil, and wait until it begins to shimmer. Add the shiitakes, if using, and saute until wilted. Set aside and allow the mushrooms to cool.

Mix all the remaining ingredients in a large bowl, add the cooled mushrooms, and toss with dressing. Divide the salad equally among six plates and serve.



Asian Salad Dressing

Makes 2 cups of dressing. 


  • 1 1/2 cups low-sodium soy sauce 
  • One 2-inch piece fresh ginger, peeled and chopped
  • 1 bunch scallions, white and green parts, chopped
  • 4 garlic cloves, peeled and crushed
  • 1 bunch cilantro, chopped
  • 1 tablespoon sesame oil
  • Juice 1 lime
  • 1 tablespoon agave nectar
  • 1 tablespoon cornstarch, mixed with 1/2 cup water


Place all the ingredients in a saucepan, bring to a simmer, and cook over low heat for about 10 minutes. Remove from the heat and set the dressing aside to cool. Strain the dressing and refrigerate until cold. Use immediately, or transfer to a container with a tight-fitting lid and refrigerate for up to 2 weeks.