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Asian Vert Salad Recipe

Name: Novas Asian Vert Salad Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 6 cups Romaine lettuce; 2 cups Baby spinach; 1 cup Napa cabbage; 0.5 cup Mint leaves, packed; 0.25 cup Fresh cilantro, chopped; 1 cup Cucumber, thinly sliced; 0.75 cup Carrot, julienned; 0.5 cup Radishes, thinly sliced; 0.5 cup Edamame (shelled, cooked); 2 each Green onion, thinly sliced (white & green parts separated); 2 tbs Toasted sesame seeds; 0.5 cup Crispy wonton strips or toasted almonds; 10 oz Grilled chicken breast, thinly sliced; 8 oz Or firm tofu, pressed and cubed (if vegetarian); 3 tbs Rice vinegar; 2 tbs Soy sauce (or tamari); 1 tsp Sesame oil (toasted); 2 tbs Neutral oil (canola, grapeseed, or vegetable); 1 tbs Honey or maple syrup; 1 tsp Fresh ginger, grated; 1 clove Garlic, minced; 0.5 tsp Sriracha or chili garlic sauce (optional); 1 tbs Lime juice (fresh); 1 tbs Water (to thin dressing if needed); 0.25 tsp Salt; 0.125 tsp Black pepper

Inspired by Nova

Time30m

Serves4

Make Asian Vert Salad Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Salad base

6 cups Romaine lettuce

2 cups Baby spinach

1 cup Napa cabbage

1/2 cup Mint leaves, packed

1/4 cup Fresh cilantro, chopped

Vegetables & crunch

1 cup Cucumber, thinly sliced

3/4 cup Carrot, julienned

1/2 cup Radishes, thinly sliced

1/2 cup Edamame (shelled, cooked)

2 each Green onion, thinly sliced (white & green parts separated)

2 tbs Toasted sesame seeds

1/2 cup Crispy wonton strips or toasted almonds

Protein (optional)

10 oz Grilled chicken breast, thinly sliced

8 oz Or firm tofu, pressed and cubed (if vegetarian)

Dressing

3 tbs Rice vinegar

2 tbs Soy sauce (or tamari)

1 tsp Sesame oil (toasted)

2 tbs Neutral oil (canola, grapeseed, or vegetable)

1 tbs Honey or maple syrup

1 tsp Fresh ginger, grated

1 clove Garlic, minced

1/2 tsp Sriracha or chili garlic sauce (optional)

1 tbs Lime juice (fresh)

1 tbs Water (to thin dressing if needed)

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Method

Prepare salad base

Wash and dry the romaine, spinach, and napa cabbage thoroughly. Remove large stems from spinach and shred the napa cabbage into thin ribbons. Roughly chop the romaine into bite-size pieces and place all greens in a large mixing bowl.

Pick mint leaves from stems and chop cilantro coarsely. Add both herbs to the bowl with the greens.

Prepare vegetables & crunch

Thinly slice the cucumber and radishes. Julienne the carrot. Add cucumber, carrot, radishes and cooked shelled edamame to the bowl of greens.

Trim and thinly slice the green onion. Separate the white parts and the green parts; add the whites to the salad now for more bite, reserve the green tops for garnish.

Add toasted sesame seeds and crispy wonton strips (or toasted almonds) to the salad bowl, but hold back a small handful for final garnish.

Prepare protein (optional)

If using grilled chicken: thinly slice warm or chilled cooked chicken breast into strips and set aside. If using tofu: press tofu for at least 15–30 minutes to remove excess water, then cube and pan-fry in 1 tablespoon neutral oil over medium-high heat until golden on all sides (about 8–10 minutes). Season lightly with 1/4 tsp salt and 1/8 tsp pepper. Let cool slightly and add to salad when tossing.

Make dressing

Whisk dressing

In a small bowl or jar combine rice vinegar, soy sauce, sesame oil, neutral oil, honey (or maple), grated ginger, minced garlic, sriracha (if using), lime juice, water, salt and pepper. Whisk vigorously or shake in a sealed jar until emulsified and smooth. Taste and adjust sweetness, acidity or salt — add another teaspoon honey for sweetness, or 1 teaspoon rice vinegar if you want more tang.

Assemble salad

Pour about 3–4 tablespoons of dressing over the salad (reserve remaining dressing to serve on the side). Toss gently but thoroughly so the dressing coats the greens and vegetables evenly. Add sliced protein (chicken or tofu) and toss lightly again to distribute.

Taste and adjust seasoning with additional salt, pepper or a squeeze of lime if needed. Garnish with reserved green onion tops and the held-back sesame seeds and crispy wonton strips or toasted almonds.

Serve immediately, with extra dressing on the side. Leftover dressing can be refrigerated for up to 5 days.