Chop Chop Salad
CHOP-CHOP SALAD
Makes 6-8 servings
While you could make this in a food processor, it is well worth it to chop these ingredients by hand into ¼” chunks to fully appreciate the ingredients. For an East Meets West/Asian fusion type dish, serve with Orange-Ginger Dressing.
1 tablespoon lemon juice plus 2 cups water, mixed in bowl
2 large apples
1 wedge napa cabbage, or 2 cups finely chopped
2 cups romaine lettuce, finely chopped
1 cup English cucumber, chopped
1 cup red pepper (about 1 large red pepper), chopped
½ cup red onion, finely chopped
TOOLS: Ceramic knife for long-lasting freshness, if available
- Chop apples into ½” – ¾” chunks. Set aside in bowl with lemon juice and water.
- Chop remaining ingredients into ¼” – ½” pieces. Drain lemon water from apples and place all ingredients in one bowl.
- Hand mix all ingredients until all are evenly distributed.
Chef’s note: Chop-Chop Salad keeps, refrigerated in airtight container or green bags, up to 2 days. To prevent apples browning, put the slices in a bowl of cold water to which a spoonful of lemon juice has been added.
Learn about the health benefits of apples:
http://tiny.cc/81gij
