Asian Salad

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I don’t really like salads with actual lettuce. The lettuce gets in your teeth, it doesn’t fit in your mouth so it hits you in the face, and it’s just not filling. It also reminds me of my diet days as a teenager when I constantly forced myself to eat stupid, sh*tty salads. Not looking for that life again. But a salad like this one…I LOVE. No lettuce is involved – just a crap ton of vegetables that hold up really well under a crap ton of dressing. And I’m a high fat lover over here so the more dressing, THE BETTER. When I made this recipe the other day for you guys, I was a bit distracted prepping for an IG Live so I completely forgot to add mandarin oranges, toasted sliced almond, and toasted coconut. It was a big mistake, I get it. If you can’t trust me ever again, I completely understand. But I did add the toasted nuts and coconut later on for dinner and it was BOMB! Don’t be a failure like me – add the toppings and live your best life.

PaleOMG Asian Salad

Did you tune in for my latest IG Live last night? Recently I decided to talk a slight step back from my podcast (recording once a month instead of once a week) and begin to record more video. So every Wednesday, I’m doing an IG Live to talk with you guys and answer your questions. Which means I’m going to get in trouble every week. Last week I got in trouble for talking about our farms and crops in the US…and this week I talked about marriage and not having children, so angry messages are bound to come in. Next weeks topic is going to be about exercise, the ups and downs, and getting to a place where exercise is a healthy act, not a punishment! It’s been so fun seeing you guys tune in!! But if you can’t tune in, I’m currently in the process of figuring out how to upload the video to my site so you can watch it past the 24 hours! Stay tuned.

PaleOMG Asian Salad

It’s been so rad to be home and be back to a new normal routine. After traveling most of May, I never want to leave my house again…except for the fact I booked a flight to Bali!! I was suppose to go to Bali a couple years ago but things didn’t work out, but since my friend just quit her corporate job and is hitting the road for a while starting in Bali, we thought it was the perfect opportunity to book a trip there! We are going in August and I could not be more excited!! Have you been to Bali?! What do you recommend? Any favorite places to stay, favorite spots to eat at, must-sees?! Tell me everything! We really have no plans as of yet so I’m open for any recommendations.

In the meantime, I currently have a bathroom renovation that STILL ISN’T FINISHED and a fabricator I may be taking to small claims court. So I really need some Bali daydreaming right about now.

PaleOMG Asian Salad

Loaded Veggie Asian Salad

0.0 rating
PREP 15 minutes
COOK 10 minutes
TOTAL 30 minutes
SERVES 4-6

INGREDIENTS :

For the salad

  • 1/2 head of purple cabbage, thinly sliced
  • 1 head of napa cabbage, thinly sliced
  • 3 medium carrots, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 2 green onions, chopped
  • 1/4 cup cilantro, chopped
  • 2 tablespoons chopped fresh mint
  • extra add-ins: mandarin oranges, toasted almonds, toasted cashews, toasted coconut

For the dressing

  • 1/3 cup sunflower seed butter (or other nut butter)
  • 1/3 cup water
  • 3 tablespoons coconut aminos
  • 2 tablespoons avocado oil
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 1 tablespoon coconut vinegar
  • 1 tablespoon sriracha
  • pinch of salt

For the pork

  • 1 pound ground pork
  • salt, to taste
  • 1/2 cup coconut aminos
  • 2 tablespoons sriracha

DIRECTIONS :

  1. Chop all veggies and herbs then place in a large mixing bowl (along with any other add-ins you prefer).
  2. Place all ingredients for the dressing in a blender and blend until smooth and combined.
  3. Lastly, add ground pork and a bit of salt to a large nonstick pan, breaking into small pieces and cooking until no pink remains. While the pork cooks, place a small saucepan over medium-high heat then add coconut aminos and sriracha, whisk together and cook for about 4-5 minutes, until bubbly and reduced. When the pork is cooked through, add the sauce to the pan and mix until the pork is coated.
  4. Toss veggies in the dressing and top the salad with the pork mixture! Easy peasy!

by

INGREDIENTS :

For the salad

  • 1/2 head of purple cabbage, thinly sliced
  • 1 head of napa cabbage, thinly sliced
  • 3 medium carrots, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 2 green onions, chopped
  • 1/4 cup cilantro, chopped
  • 2 tablespoons chopped fresh mint
  • extra add-ins: mandarin oranges, toasted almonds, toasted cashews, toasted coconut

For the dressing

  • 1/3 cup sunflower seed butter (or other nut butter)
  • 1/3 cup water
  • 3 tablespoons coconut aminos
  • 2 tablespoons avocado oil
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 1 tablespoon coconut vinegar
  • 1 tablespoon sriracha
  • pinch of salt

For the pork

  • 1 pound ground pork
  • salt, to taste
  • 1/2 cup coconut aminos
  • 2 tablespoons sriracha

DIRECTIONS :

  1. Chop all veggies and herbs then place in a large mixing bowl (along with any other add-ins you prefer).
  2. Place all ingredients for the dressing in a blender and blend until smooth and combined.
  3. Lastly, add ground pork and a bit of salt to a large nonstick pan, breaking into small pieces and cooking until no pink remains. While the pork cooks, place a small saucepan over medium-high heat then add coconut aminos and sriracha, whisk together and cook for about 4-5 minutes, until bubbly and reduced. When the pork is cooked through, add the sauce to the pan and mix until the pork is coated.
  4. Toss veggies in the dressing and top the salad with the pork mixture! Easy peasy!

by


PaleOMG Asian Salad


PaleOMG Asian Salad

____________

More Salads For The Summer:

Spicy Kale & Blood Orange Salad

Triple Berry Kale Salad

Thai Coconut Chicken Salad

Cobb Salad

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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42 thoughts on “Asian Salad”

  1. This salad looks delicious and I’m anxious for your weekly IG videos to get posted here. I listen to podcasts while I’m lifting at the gym and there have been many occasions when I burst out laughing mid-set because of something you said. Podcasts are definitely easier for me vs IG, but I will miss your stories so would love for the videos to be posted here so I don’t have to open the rabbit-hole IG app. I’m also in Denver so love hearing about all the local places you visit.

  2. YAY! Thank you so much for taking the suggestion to post your IG lives on the blog. I can’t wait to be back in the loop !

    So excited about this recipe. That dressing looks amazing. I haven’t used coconut vinegar though. Is there a good sub? (I know I know…. you wrote the recipe a certain way lol … I frown upon those people too) . i also was wondering if you had an estimate of how much cabbage you used…. cabbages vary so much in size!

    Thank you as always Juli for another great post. My only knowledge of Bali is from Eat Pray Love. Must remedy that fact ASAP.

    1. i personally use rice wine vinegar in my asian recipes, just not for the blog since it’s not considered paleo. but any vinegar would work honestly, or just lime juice! and it’s probably 4-5 cups full of sliced napa cabbage. i’ve made the recipe multiple times with different sizes of cabbages and it all tastes the same no matter what!

  3. Could you possibly have more ads on this page jeez? I love your recipes and style and recommend you constantly but reading your blog have to swipe past 15 ads.

    1. so sorry about that Gcp. my ad company has been testing out some new ads and it definitely feels a little overwhelming. i’ll make sure that is worked on this weekend. sorry again for the frustration!

  4. This salad looks delish and I totally plan on making it this weekend. And I have to say your comment about not having kids so “angry messages are sure to come in” totally cracked me up. I’m turning 45 later this month and I’ve never wanted kids and knew that from a VERY young age. To each his own I say. 🙂

  5. YAYAYAYAYAY for cross posting on your blog. You’re the best for always actually reading comments and responding to what we ask for!! <3 <3 Have a great weekend!

  6. Michelle Knowlton

    Hey Juli! I JUST got back from Bali (literally 3 days ago) and had an amazing time. Here’s a link to my Google Doc with things that we did and suggestions: https://docs.google.com/spreadsheets/d/12nj38uAMwVilpfMyStY76wsKoZAc05-q4_Dmv_xKmYs/edit?usp=sharing

    Hopefully that link works (if not you can email me and I can email it to you) – I have a few friends who are going this summer and asked for suggestions so I figured it’s an easy way to share info. You’re going to have a BLAST – so many fantastic cafes and super accommodating for a paleo diet. I put everywhere we ate on the Google Doc too. Let me know if you want me to connect you with our driver – he was fricking awesome. Have fun planning!

  7. I was looking for a paleo salad recipe and I stumbled on this article. I read and followed the instructions carefully and I made it deliciously! Thanks for this!

  8. This looks like a fab salad and totally yumm-o. I noticed you have toasted almonds twice in the add-ins; did you mean to repeat it twice, or is there some other add-in that accidentally got left off?

  9. Love this salad! I made it last night and used ground turkey instead of pork (not a huge fan of ground pork) and it was amazing! My hubby is not a cabbage fan, especially ‘slaw’ lol but he couldn’t keep out of the salad bowl :). Thanks for always sharing such flavorful, healthy recipes!! I make a ton of your food each week & my family is as much a fan as I am!

  10. Gina Hochsprung

    So delicious! I chose toasted almonds as my add-in, and made a double batch with quadruple meat so I don’t have to cook for the rest of the week! I don’t have any mad knife skills, and try to avoid produce in plastic, so this took me just over an hour.

  11. Great recipe! I added more siracha for a bit more punch. I appreciate your recipes so much!!! But the pop up ads and videos are really starting to be a game changer. If you can do anything it would be appreciated!

  12. Made this for dinner tonight…..ohhhhhhh my goooooddnnneessss!!!!! Amazing! Even better than I imagined!! I will def be making it all the time! Thanks for always sharing delicious/healthy recipes!!

  13. This was delicious. I made it last night for dinner, and I enjoyed the leftovers for lunch today (and I HATE leftovers).

  14. My new favorite!! I used unsweetened dark roasted peanut butter (I know, not Paleo, but it’s delicious ??‍♀️), and it was perfect!

  15. This recipe is delicious! What can I use in the sauce for the meat if all I have on hand is low sodium soy sauce instead of coconut aminos? Even the low sodium soy is much too salty. Should I just sub in water for some of the soy?
    Thanks for your wonderful recipes, they are great!!

  16. I cannot get over how good this salad is!! Hot damn! I’ve made it 3x already. The dressing and adding cilantro and mint to the salad are the real game changers here. I cut the time way down by getting a bag of Trader Joe’s Asian slaw mix! I also add some ginger I keep in the freezer for some extra freshness and zip. It looks pretty impressive served up with the mandarins, extra cashews, dressing, and sesame seeds. This is one of my favorites from you, Juli!

  17. This recipe is I N S A N E. I made it on Sunday and can not wait to make it again. Would give it 10 stars if I could

  18. I LOVE this recipe. It is in my regular recipe circulation. It’s very versatile and I switch out the proteins depending on what I have in the fridge or freezer.

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