Asian Chop Salad

    This Friday my husband is travelling to China for 10 days with his work!!! Yikes! We're a mix of nervous & excited about this.
  
    China hasn't ever been a destination spot on our list of places we wanted to see, but getting this chance to go is really amazing! 

   It's funny though......ever since we found out he was going, I've wanted everything we ate to be Asian inspired! Apparently I am very easily influenced by ideas!

    For some reason though, Chinese style food isn't always on my radar as far as food flavours go, not because I don't like it (I really love it!), but usually because I've not been confident enough.

   In the 2 years of Bushel & A Peck, I've only once posted an Asian-type dish, and it was a simple and forgiving M00-Shu! So, that'll tell you how experimental I get with flavours from that part of the world! 

   But now, here I am, dreaming about Asian dishes.....so, I turn to Pinterest! People always be hatin' on Pinterest, but I really love it! I found this amazingly delicious looking Thai Cashew Chop Salad from The Recipe Critic, but had to change a few things up to make it Paleo, but it is just a great, fresh & tasty recipe! Simple, healthy, full of flavour, blah blah blah, just go and make it already! ; )     

Asian Chop Salad
Adapted from The Recipe Critic


For the Ginger Almond Dressing:

• ⅓ Cup natural almond butter
• 1 Tbsp honey (I've omitted this during a Whole30 and it was still great, fyi)
• 3-5 Tbsp freshly grated ginger (depending on how gingery you want it!)
• 2 Tbsp apple cider vinegar (or a white wine vinegar)
• 1 Tbsp sesame oil
• Water to thin as needed

For the Salad:

• 4 cups Romaine, chopped
• 1 Bag Dole Classic Coleslaw Mix (it's just shredded cabbage & carrots)
• 1 Yellow bell pepper, cut into approximately 1 inch pieces
• 1 red bell pepper, cut into approximately 1 inch pieces
• 3 green onions, chopped
• ½ cup cashews (make sure they are raw or dry roasted for Paleo!)
• Sesame seeds for garnish (if that's how you roll)

 
Method: 

1. In a large bowl, mix all the ingredients together for the dressing except the water. You can also do this in a food processor for a very smooth dressing. Add the water a little at a time (if needed) to thin out the dressing to whatever consistency you prefer
2. Now add to the bowl with the dressing all the chopped veggies, and the nuts and use 2 large (preferably wooden) spoons to toss together
3. Sprinkle with sesame seeds (if using), serve & eat! 

 
**If you are making this ahead of time, just prep the dressing and the salad, but don't toss together.  Toss before serving**
   

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​    It's a really simple salad, isn't it?! And it just has such nice flavours, and the fresh crunchy veggies and cashews, mmmmm....so good. 

    I'm sure my husband will come home from his trip and say all Asian inspired food I make is inferior....and he will be correct! Haha, but for me here, in my little corner of the world, it's perfect. It's fresh and simple, and tasty and healthy! 

   I've got my sister and her family visiting here for a few days and for dinner tonight we made a deeee-lish zucchini "noodle" dish with garlic, tomatoes, fresh baby spinach, fresh basil, and topped it off with a mediterranean goat cheese.....gosh, that was tasty! 

   So, I shall say farewell for now, please feel free to leave a comment, and I hope you join me here again soon! : )  

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