Japanese
Chopped Salad





Chopped Salad



Chopped salad is a salad in which ingredients such as vegetables, fruits, meats and nuts are cut into cubes and tossed with dressing. It became extremely popular in the United States, particularly in large cities like New York and Los Angeles, before its popularity spread to Japan, where shops specializing in chopped salads have also begun to open today.

Chopped salads have attracted attention for two main reasons. On the one hand, their colorful array of ingredients caters to the recent health-conscious trend, and they make for a nutritious meal that's easy to eat during busy lunch hours since everything is already cut into small pieces. On the other hand, specialty restaurants offering vibrant and colorful chopped salads have increased in number because these salads are popular as photogenic food on social media. However, chopped salads are definitely a convenient way to get a variety of nutrients in one dish, while providing a tempting photo opportunity.

When you make chopped salad at home, the flavor and texture combinations are limitless. Ingredients ranging from tender sweet potatoes to crunchy, refreshing cucumbers, along with protein sources, are up to you. Choose your favorite ingredients and find your favorite. We haven't incorporated nuts and fruit, but we include them if you prefer. Chopped salad is a healthy and satisfying dish, great for lunch or dinner. I hope you give it a try!

Chopped Salad

Salad with various vegetables, sweet potatoes and black tea pork, all cut into cubes and dressed with a miso and garlic dressing

Preparation time25 minutes

Total time25 minutes

Course: Salad

Kitchen: Japanese

Keyword: salad

Portions: 2 portions

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  • 1 Satsumaimo sweet potato
  • 1 Table spoon oil
  • 1 broccoli, small
  • 1/2 carrot, small
  • 4 leaves romaine lettuce
  • 1/4 Red onion
  • 1 cucumber
  • 8 cherry tomatoes
  • 1/2 cup Edamame, cooked and shelled
  • 1 cup Pork in black tea
  • Peel and dice the sweet potato into 1/2-inch (12 mm) cubes. Coat them with oil and roast them for 25 minutes at 400°F in the oven. Cool and set aside.

  • Cut the broccoli into small florets and cook them in boiling water for 2 minutes. Drain, cool and cut into small pieces.

  • Slice the carrot very thinly and cut into thin matchsticks. Cut lettuce into 1/2-inch (12 mm) squares. Cut the red onion into 1/4 inch (6 mm) cubes. Cut the cucumber into 1/2-inch cubes. Cut the cherry tomatoes in half. Cut pork into 1/2-inch cubes.

  • Blend all the ingredients for the dressing well.

  • Place all the prepared vegetables, pork, and edamame in a large bowl. Season them with the seasoning.










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