Delicious Recipe for My Famous Asian Delight Salad

By on October 27, 2015

NUT_AsianSalad_MAINWhoever said that salads were boring has never tried one of my salads. I am here to debunk the myth that salads are just a bland “diet food.” Salads can be a nutritious way to incorporate a lot of different nutrient dense foods in one dish. Eating a salad a day is an easy way to assure yourself that you are getting a fair dose of vitamins and antioxidants found in many plant foods. Contrary to popular belief, eating a salad can be an enjoyable experience. Furthermore, salads can be a substantial meal if they contain balanced combinations of macronutrients. To cover your bases, make sure that your salads contain complex carbohydrates, protein, and healthy fat. This Asian Delight Salad is a delicious way to eat your greens!

Asian Delight Salad



-1 cup of mixed greens (spinach, arugula, romaine, etc.)

-2 tbsp Sauerkraut (optional-a great source of probiotics)

-1/4 cup shredded purple cabbage

-1/4 cup cauliflower

-A handful of shredded carrots

-1/2 cup edamame beans

-1/2 sliced avocado

-A few slices of cucumber

-A handful of alfalfa sprouts

-One fried egg and/or a few slices of extra-firm tofu

-1 tbsp sunflower seeds

Carrot Ginger Dressing

-2 carrots

-3 tbsp extra virgin olive oil

-1 tbsp coconut sugar

-1 inch peeled ginger

-1 tbsp miso paste

-1 tbsp coconut aminos (or soy sauce)

-1 tbsp rice vinegar

-1/2 cup water

-1/8 sweet onion

(Makes a little over a cup)

If you don’t want to make your own dressing, Whole Foods sells a delicious carrot ginger dressing that would be fantastic on this salad.


Put the greens at the bottom of a large bowl as the base for your salad. Finely chop the purple cabbage and carrot, and thinly slice the cucumber. Add any remaining vegetables. Next, half the avocado and slice both horizontally and vertically, overlapping in order to create cubes. Scoop out the contents of the avocado with a spoon. For the beans, I buy frozen organic shelled edamame beans, so I just defrost them for 30 seconds in the microwave. If you are adding tofu, I highly recommend lightly pan-frying it in a little bit of coconut oil. This gives it a better texture and flavor, but raw tofu works as well. For the egg, crack it in the skillet and add the lid and cook on low heat until the whites are cooked through.

Combine all of the ingredients for the Carrot Ginger Dressing in a high-speed blender and blend for 1 minute on high.

Lastly, mix it all up and add your desired amount of dressing. Enjoy!

About Alexandra Pullen

Alexandra Pullen was born in Nashville, Tennessee, and was raised in Chicago, Illinois, where she began her initial ballet training at a local community center. Pullen studied at Dance Center Evanston, Evanston School of Ballet, and Chicago Ballet Arts, and the Ruth Page School of Dance, where she joined their company, the Civic Ballet of Chicago. She trained on scholarship at the Joffrey Academy of Ballet in Chicago under Anna Reznik and Alexei Kremnev. She toured with the Joffrey Trainees to perform as Clara in The Nutcracker Suite. She studied on scholarship at summer programs of the San Francisco Ballet School, School of American Ballet, Pacific Northwest Ballet, and American Ballet Theatre. In 2012, Pullen competed in the Youth America Grand Prix Chicago Semi-Finals and received a gold medal in the classical category and a silver medal in the contemporary category. She was a Finalist in New York City. In September 2012, Pullen was awarded the Shoot for Change Scholarship to attend the Jacqueline Kennedy Onassis School at American Ballet Theatre, and joined ABT Studio Company two weeks later. Pullen joined ABT as an apprentice 2013 and was promoted to the corps de ballet in 2014. With ABT, Pullen's rep included Don Quixote, The Nutcracker, Giselle, Swan Lake, Coppelia, Ashton's The Dream, Manon, Cinderella, Gaite Parisienne, Les Sylphide, La Bayadere, and Twyla Tharp's Bach Partita. She toured ABT to destinations such as Abu Dhabi, Australia, Washington, D.C., and Minneapolis. This is her second season with Colorado Ballet.

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