1. Over low heat, add peanuts to a small frying pan and toast until lightly golden. Set aside to cool down. 2. Cut all the vegetables and place them in a large salad bowl. 3. Add all the dressing ingredients to a mason jar, and shake well. 4. Add the dressing to the salad bowl with all the ingredients, and toss gently until all the ingredients are coated with the dressing. 5. Garnish with Fried Shallots, Crispy Garlic, Roasted Peanuts, sesame seeds, and more green onions. 6. Serve immediately as a salad, side, or an appetizer. 7. Enjoy 🙂
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# [Asian Chopped Salad Recipe Video](https://youtu.be/8SgHQIhp8P8)
**Prep Time:** 10 Minutes
**Cooking Time:** 5
**Total Time:** 15 Minutes
**Serving:** 4
**Ingredients:**
* 2 Cups Green Cabbage, shredded
* 2 Cups Purple Cabbage, shredded
* 1 Cup Carrots, julienne
* 1 Long Red Hot Pepper, sliced thinly
* 1 Cup Bean Sprouts
* 4 Scallions, pipes
* 1 Cup Thai Basil, roughly chopped
* 1/2 Cup Fresh Mint, roughly chopped
**Garnish**
* Fried Onions
* Fried Garlic
* Roasted Peanuts
* Sesame Seeds
**Dressing:**
* 2 Bird’s Eye Chili, finely chopped
* 6 Tbsp. Rice Vinegar
* 6 Tbsp. light Soy Sauce
* 1.5 Tbsp. Vegan Fish Sauce
* 2 Tbsp. Lime Juice
* 4 Tbsp. Sesame Oil
* 3 Tbsp. Sugar / Agave
* 1 Tsp. Garlic Powder
**Instructions:**
1. Over low heat, add peanuts to a small frying pan and toast until lightly golden. Set aside to cool down.
2. Cut all the vegetables and place them in a large salad bowl.
3. Add all the dressing ingredients to a mason jar, and shake well.
4. Add the dressing to the salad bowl with all the ingredients, and toss gently until all the ingredients are coated with the dressing.
5. Garnish with Fried Shallots, Crispy Garlic, Roasted Peanuts, sesame seeds, and more green onions.
6. Serve immediately as a salad, side, or an appetizer.
7. Enjoy 🙂
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