Sesame Chopped Salad

This is CHOP SALAD SUMMER, I’m calling it right now. There’s just something magical about a salad you can make once, toss in the fridge, and eat alllll week long. The kind that somehow tastes even better by day three? The kind that makes throwing together lunch or dinner feel EASY? I’m obsessed. This sesame version? I’ve been making it on repeat and I don’t see myself stopping anytime soon.

Ingredients

For The Salad

• 6-8 Baby Cucumbers (could also do one large english cucumber!)
• 2 Bell Peppers — pick your color!
• Shredded Carrots
• Fresh Cilantro
• Fresh Mint
• Kosher SALT (trust me)
• Bulk It Up: Cucumbers, Bell Pepper, and Carrots are a STRONG base, but if you want to add more to this, throw in a head of broccoli and edamame!

For The Dressing

• 1/2 cup rice vinegar
• 1/2 cup toasted sesame oil
• 1/4 cup honey
• 1 tbsp chili crisp* (see notes)
• 2tbsp ginger grated, fresh OR use the frozen cubes from TJs
• 2 garlic cloves, minced
• 2 teaspoons kosher salt

Instructions

1. Get Chopping! In a big mixing bowl, toss in your chopped bell peppers, chopped cucumber, shredded carrots, and a big handful each of chopped mint and cilantro.
2. Soften the Veg. Add 2-3 big pinches of kosher salt to the bowl and give everything a good mix. This helps break down the raw veggies a bit before you add the dressing.
3. Make the Dressing. In a mason jar, combine dressing ingredients + put the lid on and shake it like crazy until it’s all mixed up.
4. Add the Dressing. Depending on how big your salad is, you get to be the judge here. I usually start with about ⅓ of the dressing, toss it in, and taste. You can always add more, but you can’t take it away!
5. Let it Sit. Pop it in the fridge for at least 20 minutes before digging in.
6. Enjoy! Serve it up in a bowl, on a plate, straight from the mixing bowl (no judgment), with your choice of protein and carb piled on top.

Notes

THIS IS A BASE. On its own, it’s not super filling. I kept it this way on purpose, so you can mix and match to your liking!! To make it a meal, add a protein and a carb. Here are a few of my faves:

• Add chicken and rice
• Add shrimp and noodles
• Add tuna and sesame crackers

This will keep in your fridge for up to 4 days (if it even lasts that long!)

• Don’t have toasted sesame oil? Use regular sesame oil or honestly, any neutral oil will work. Just know it won’t have that rich, nutty sesame flavor that really makes this salad!
• Don’t like spice? Swap the chili crisp for a tablespoon of hoisin for a sweeter flavor but still just as good!
• Don’t have kosher salt? You can use sea salt or table salt, just start with about half the amount and add more to taste.