Asian Chopped Salad with Sriracha Roasted Cashews

This is an older recipe from Foraged Dish and I wanted to give it an update. Same recipe!

Have you tried these cashews yet?

If your answer is yes, you’re probably now thinking, “I should make those again this week.” If your answer is no, what are you doing?! Hop to it!

We joked that I should sell those cashews rather than sharing the recipe … but here we are. And I’m going to give you one more reason to make them yourself: a fresh, crunchy salad that will make a great potluck dish or light lunch.

What’s in the bowl: I used to call this a “slaw,” but that word never quite hit the nail on the head. “Slaw” is short for coleslaw, which is usually a cabbage-based salad dressed with mayo. That’s nowhere near what this salad is. While still a cabbage-based salad, this bowl is also full of other veggies, like bell peppers, carrots, radishes, and bok choy (basically a big bowl of crunch!). Cashews sprinkled on top add to that crunchy, and the whole thing is dressed with an orange-sesame vinaigrette. (I’m crazy about toasted sesame oil, the flavor is out of this world and a little bit goes a long way).

Asian Chopped Salad with Sriracha Roasted Cashews

Published April 16, 2019 by
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Serves: 6   |    Active Time: 20 minutes


For the salad:
  • 2 cups thinly sliced purple cabbage
  • 1 red pepper, sliced in thin strips strips
  • 1 carrot, julienned
  • 1/2 cup daikon radish, julienned
  • 1 heaping cup bok choy, roughly chopped
  • 1/2 cup Maple-Orange Sriracha Roasted Cashews
  • Optional: 2 tablespoons minced cilantro

  • For the vinaigrette:
  • Juice from 1 medium orange
  • 2 tablespoon rice vinegar
  • 2 tablespoon toasted sesame oil
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon maple syrup
  • 1 tablespoon soy sauce

  • Directions:

    1. Pour ingredients for vinaigrette in a jar. Place lid on jar, and shake.
    2. Chop vegetables, and place in a large bowl. Drizzle with about 1/3 of the vinaigrette, and toss. Top with cashews.
    3. Serve, adding more vinaigrette to taste.


    Smashed Cucumber Salad

    Smashed Cucumber Salad

    I am a big cucumber fan — the type that will take a bite straight from a whole cuke - but you don’t have to be to enjoy this salad.

    Smashed Cucumber Salad is a Chinese side dish, and I’ve adapted that dish into a recipe I can make any old day. The salad base is still just cucumber (a GREAT way to mix it up when you’re in a salad rut). The dressing is where the rubber really meets the road here. You could use this dressing on other salads, too — but I never have leftovers 😁

    The perfect balance of salt, acid, and sweet: rice vinegar, soy sauce, and honey come together here. I haven’t yet watched Salt Fat Acid Heat (or read it), but that doesn’t mean I can’t appreciate a dish that balances all of it’s flavors well. What do you think — should I jump in and watch the show?

    Either way, this dressing is golden. Garlic and chili flakes add punch. Cucumber is plain and simple; but simple is just right with the dressing.

    Smashed Cucumber Salad
    Smashed Cucumber Salad

    Smashed Cucumber Salad

    Published April 2, 2019 by
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    Serves: 6   |    Active Time: 50 minutes


  • 2-3 english cucumbers 
  • Sprinkle of salt
  • 3 tablespoons avocado oil or other neutral oil
  • 1 clove garlic, minced
  • 1/2 teaspoon red chili flakes 
  • 1 teaspoon honey (or white sugar)
  • 3 tablespoon rice vinegar
  • 1 teaspoon ginger juice or minced ginger
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon soy sauce 
  • Garnish: 1 tablespoon minced cilantro, 2-3 small sprigs of mint (optional), lime wedges (optional)

  • Directions:

    1. Slice ends off of cucumber, and slice in half the long direction. Lay halved cucumbers seed-side down on a cutting board. Roll a rolling pin over cucumbers, smashing them just until the start to crack. Chop into bite-sized pieces.
    2. Place cucumber in a bowl and generously sprinkle with salt. Set aside.
    3. Place avocado oil, garlic and chili flakes in a small sauté pan and warm over medium heat until garlic begins to sizzle. Stir occasionally, and allow garlic to turn golden. Remove from heat.
    4. In a jar, combine honey, rice vinegar, ginger juice, sesame oil, soy sauce, and the chili-garlic oil. Stir (or close jar and shake) to combine.
    5. Toss cucumber in dressing. Top with minced cilantro, and optionally garnish with mint and lime wedges. Serve.


    Truffle Balsamic Vinaigrette

    Truffle Balsamic Vinaigrette

    Not everyone is a fan of truffle — it’s one of those love/hate flavors, where people seem to fall on one side of the fence or another. And I freaking love it. Truffle oil is just this magical extra oomph that takes something from normal to "oh this is amazing.”

    Like many good things, the trick is not using too much. If you’re about to eat truffle oil by the spoonful you should buckle up — that would be a LOT in one bite! In this vinaigrette, truffle oil is combined with olive oil which makes a salad dressing with just the right amount of truffle.

    In a rush, and throwing together a salad to take with me to work, I’ll often just drizzle some oil and vinegar over top of some veggies and call it good, but when I actually take the time to make a real vinaigrette it makes such a big difference (and, you can keep a jar of this dressing in the fridge for a week: time saver!).

    But this vinaigrette isn’t just any old vinaigrette…yes, it has truffle oil, but there’s more! More, in the form of:

    • Dijon mustard. It adds a bit of creaminess and the flavor of mustard is nice and sharp, adding just a tiny bit of punch to the vinaigrette

    • Shallot. Like mustard, shallot just adds a bit of extra zing. Shallots are like onions but way more mellow, and won’t leave your mouth with that “I just ate a plate full of red onion” flavor

    • Salt & Pepper. Easy peasy — but does make a difference.

    If you’re feeling extra fancy, you could add a teaspoon of minced fresh rosemary, thyme, or basil. A dash of red pepper flakes is perfect for anyone that likes a little extra heat.

    Truffle Balsamic Vinaigrette
    Truffle Balsamic Vinaigrette

    Like I said above, I like balsamic vinaigrettes (with or without truffle) on almost any salad, but here are five I recommend:

    1. Spinach salad with butternut & figs

    2. Late fall salad

    3. Arugula, peach and piquillo pepper salad

    4. Winter salad with kale apples

    5. And of course… a simple caprese salad, or like in the video below, cherry tomatoes and fresh mozzarella over arugula. YUM!

    If you don’t see the video player below, click here to watch, or scroll down for the full recipe.

    Truffle Balsamic Vinaigrette

    Published February 7, 2018 by
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    Serves: 8   |    Active Time: 10 minutes


  • 2 teaspoons dijon mustard
  • 1 shallot, minced
  • 1/2 cup extra virgin olive oil
  • 3 tablespoons truffle oil (look for an olive oils infused with truffle)
  • 1/4 cup balsamic vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

  • Directions:

    1. Combine all ingredients in a jar with a tight fitting lid. Shake to combine.
    2. Drizzle over salad of choice.
    3. Store in fridge for up to 1 week.