This Asian Chopped Salad with Ginger Vinaigrette recipe originally appeared in the Spring 2022 issue of Tracy Anderson Magazine, available now for digital download and print orders.

The 46 recipes in the Reinvention Issue of Tracy Anderson Magazine refresh old staples into new, exciting dishes. Tracy collaborated closely with Chef Alexander Browne and Director of Higher Nutrition Sandra Rojo to put healthy twists on classic recipes to complement her physical curriculums. We’re passionate about finding new ways to play with everyday meals, and constantly rejuvenating our bodies with new, diverse nutrients.

This week, we’re spotlighting the total-body-boosting Asian Chopped Salad with Ginger Vinaigrette. An incredible combination of super foods, this salad is a powerhouse for your health from head to toe. Zingy, refreshing, and satisfyingly crunchy, this jam-packed dish will keep you going throughout the day, all while checking off many of your recommended daily intakes.

Here’s the breakdown of this Asian Chopped Salad with Ginger Vinaigrette:

• It’s 100% vegan, plant-based, and gluten-free.
• It’s packed full of superfoods, from fiber-rich snap peas to iron-filled sesame seeds.
• It’s comprised of detoxifying ingredients to keep you body functioning optimally.

A Detox That Actually Rocks

Body detoxification doesn’t have to be arduous or limiting–you can work it into your daily routine with this beautiful salad. Functional Nutritionist Olivia Peláez, MS, FMCHC, praises this salad for its sheer diversity: “This salad packs a serious nutritional punch. From the cruciferous vegetables for detox support to the snap peas and carrots for immune health, this salad is an all around nutritional star.” Adding this dish into your weekly rotation can cleanse the body on a regular basis, and maintain health from the inside out.

Wellness, from Head to Heart

The ingredients list of this salad was carefully designed to support your entire body, while also striking the perfect balance of flavor and texture. “Red cabbage gets its color from a type of phytonutrients known as anthocyanins. These compounds are important for protecting the heart and brain and have been shown to have anti-cancer properties,” explains Peláez. It also adds a delicious peppery note to the dish. “Small but mighty, sesame seeds are good sources of nutrients—such as selenium, iron, copper, zinc, and vitamin B6—that support thyroid health.”

Last but not least, the finishing touch: snap peas. Topping the salad with a delightful crunch, snap peas also happen to be an excellent source of fiber and vitamin C to keep your digestive and immune systems healthy throughout the seasons.

Asian Chopped Salad with Ginger Vinaigrette

Serves 4

INGREDIENTS

For the salad:

• 3 cups red cabbage, thinly sliced
• 3 cups white cabbage, thinly sliced
• 1 carrot, shredded
• 1 bell pepper, thinly sliced
• 1 cup snap peas, sliced lengthwise
• 2 mandarin oranges, segmented
• 4 scallions, thinly sliced
• 2 Tbsp cilantro, chopped
• 1 Tbsp sesame seeds
• 1⁄3 cup toasted cashews, chopped

For the vinaigrette:

• 1 avocado
• 2 Tbsp rice wine vinegar
• 1 tsp sesame oil
• 2 Tbsp olive oil
• Juice of 1 lime
• 6 basil leaves
• 1⁄4 cup cilantro leaves
• 2 green onions
• 1 small shallot
• 1 Tbsp ginger, chopped
• 1 garlic clove
• Salt to taste

PREPARATION

For the salad:

1. Combine vegetables in a large bowl and toss in the vinaigrette.
2. Garnish with cashews, seeds, and herbs.

For the vinaigrette:

1. Place all ingredients for the vinaigrette in a blender, and pulse until smooth. Add water for desired consistency.
2. Season with salt to taste.

 

For more recipes, pick up the latest issue of Tracy Anderson Magazine, available on tracyanderson.com.