Asian Chopped Salad with Sesame Vinaigrette

Hope you're ready because here comes another salad! SO excited to share this one. Chopped salads are usually my favorite because you can just grab a spoon and dig right in 😉 So many textures and flavors in every bite! The rainbow colors, simple sesame vinaigrette, and crisp Asian-style veggies in this one keep me coming back for more. It's another great dish to make ahead of time if needed (just store the dressing and salad in separate containers until you're ready to serve). Slivered almonds are the perfect addition for crunch and protein boost!

Vegan, gluten-free (with tamari)
Makes 6-8 side servings

Ingredients
1 head romaine
1 1/2 cups purple cabbage
1 1/2 cups snow peas
3-4 green onions
1 cup shredded carrot
1 red bell pepper
1/2 cup chopped cilantro
Optional: I highly recommend adding sliced/slivered almonds as well!

{For the dressing}
1/4 cup rice wine vinegar
2 Tbsp. sesame oil
1 Tbsp. tamari (or soy sauce)
1 Tbsp. maple syrup
1 1/2 Tbsp. sesame seeds
Optional: minced garlic or ginger

Directions
Chop romaine and cabbage. Place in a large bowl.
Slice snow peas and green onions. Dice bell pepper, slice carrots, and roughly chop cilantro. Add to bowl.
In a small bowl whisk together dressing ingredients.
Pour over salad and toss to combine.
Top with additional sesame seeds if desired.

Note: if making ahead of time, store the salad and dressing in separate containers so the salad doesn't get soggy.

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