Asian Chopped Salad with Shrimp

Well, I did have every intention of having a Christmas recipe of some sort for you today.  For some unfathomable reason though, the first year ever that I’m not finished my Christmas baking by the first week of December, is the same year I decide to start a food blog.  Makes sense.

Why make things ahead of the seasons when you want to share them with people?  It totally just makes sense to do that every. other. year. ever.  Not the year you want to take pictures and post them online.  Nope.

So, I finally MADE my first batch of Christmas cookies yesterday (seriously, why am I so far behind this year?  Christmas is in like 30 seconds?!).  But I forgot that it gets dark at about 3pm and since I finished making them at 4, that didn’t really leave any picture taking time.  I tried anyways, but they were absolutely awful pictures.  So, instead of subjecting you to that, we have salad.

Asian Chopped Salad with Shrimp - Bake.Eat.Repeat.

I know, kind of the opposite end of the spectrum.  But I promise that there will be plenty of sugar and chocolate to make up for it the rest of the month.  I have a never-ending supply of Christmas recipes that I both love, and want to try.  So there will be plenty of those, just a little later than planned!  And if you’re more organized than me and have had too much sugar already, I have the solution for you in this salad for supper!

I love asian chopped salads.  So many flavours and textures going on.  This one is maybe the best I’ve ever made.  It was so good.  The kids even ate it.  Well, they ate the noodles and oranges and shrimp, and picked through the rest to find the veggies they liked.  And wouldn’t touch the dressing.  But that’s pretty normal.

Asian Chopped Salad with Shrimp - Bake.Eat.Repeat.

My husband and I loved it.  Okay, I won’t go that far.  I mean, I DID serve him salad for supper.  Even with shrimp in it, he doesn’t totally consider salad a full meal, but he did eat it and enjoy it.  He just needed a snack 10 minutes later.  But for people that think salad can be a meal, this one is amazing.

And if you, like me, are the only one in the house that enjoys salad as an entree, don’t worry, it keeps well.  Just leave the components separate, as I’ve noted in the recipe, and it keeps well for 3-4 days.  It’s a large recipe though, so it’s also a great salad to bring to potlucks as there is plenty.  Again, just keep the components separate until right before serving.

Enjoy!  Christmas stuff will be here next week.  I’m going to make it happen!

Asian Chopped Salad with Shrimp - Bake.Eat.Repeat.

Asian Chopped Salad with Shrimp
Yield: serves 4-6 as an entree, 8-10 as a side
 
Note: If you want to make this salad ahead of time, combine all of the vegetables, the oranges and the shrimp, but keep the almonds, sesame seeds and noodles separate so that they don’t get soggy. Then when you are ready to serve it, add the rest of the salad ingredients and the dressing and toss. If the components are kept separate it keeps well for up to 3 days.
Ingredients
For the salad:
  • 1 romaine heart, chopped
  • 2 cups shredded cabbage (about half a medium head of cabbage)
  • 1 cup shredded carrot (2-3 medium carrots)
  • 1 red bell pepper, chopped
  • 3 green onions, sliced
  • 2 cups mushrooms, chopped
  • 2 cups snap peas, chopped
  • 1 - 11 ounce (312g) can mandarin oranges, drained
  • ½ cup sliced almonds (toasted for 5 minutes at 350 degrees F)
  • 2 tablespoons sesame seeds (toasted for 5 minutes at 350 degrees F)
  • 1 package ramen noodles, broken into pieces
  • 7 ounces (200g) chow mein noodles
  • 1 pound (453g) cooked shrimp
For the dressing:
  • 2 cloves of garlic, minced
  • 1 tablespoon ginger, minced
  • 3 tablespoons soy sauce
  • ¼ cup brown sugar
  • 2 tablespoon sesame oil
  • 2 tablespoons rice vinegar
  • ¼ cup canola oil
  • salt and pepper to taste
Directions
  1. In a large bowl, combine all of the salad ingredients. In another bowl, whisk together the dressing ingredients until well combined. Pour over the salad and toss to combine. Serve immediately.
Notes
Source: Adapted from a combination of Lauren’s Latest and one of my mom's recipes.

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Comments

    • stacey says

      Thanks Annie! That’s totally the best part about chopped salads, all the stuff in them! This one has a ton of ingredients in it, but that’s why I love it!

  1. Mom says

    Made it tonight and there’s more than enough to last for the next three days ,yah!! It was very tasty, as good as any I have had at restaurents. I did cook the Ramen noodles and they were very good cooked and mixed into the salad, did you cook them when you made it?

    • stacey says

      You know what, I meant to say in the post, I didn’t even use them this time! I love them in it, and I use them raw, just broken up into pieces – they add so much texture and crunch. But, I was in a hurry at the store, and distracted by a certain 3 year old, and accidentally grabbed pho(?) noodles instead. The package was the same shape and size. The noodles are not the same. It was very confusing and rather disappointing when I opened it to add the ramen, and there was a long, straight rice noodle in the package instead! :) Oh well, next time!

  2. says

    I can’t believe how fast Christmas is sneaking up. I hear ya on all the Christmas baking that needs to get done and I love that you are sharing a salad. It’s perfect for balancing out all the sweets we are consuming. This one looks so pretty and delicious! Love all the flavors!

    • stacey says

      I do love salads, especially this time of year when we’re eating far too many sweets, but mostly I’m just behind this year! I cannot believe we’re already into December! Thanks Kelly!

  3. says

    My husband doesn’t consider salad a meal, either! Go figure! :) I love the looks of this dish, Stacey! Chopped salads are my favorite. I love the asian twist you gave this, especially with the shrimp. Sounds like the perfect lunch or dinner to me!

  4. says

    I am so content with a salad recipe, especially a salad that looks as colorful and tasty as this one! Between stuffing my face with cookies and pies, I have to even it all out with salads. 😉 I love the variety of veggies in this one, and the mandarin oranges are like having candy. I don’t make a habit of salads as an entree (meat and potatoes gal), but I would for this one! Can’t wait to see your Christmas cookies soon!

    • stacey says

      Thanks Sarah! I actually LOVE salads as an entree, when I’m at restaurants I have to force myself not to order one, it seems so silly when they’re so easy to make! But, certain people here don’t agree, so I only do it occasionally! :) Hopefully the cookies happen this weekend so that I can actually post something Christmassy!

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