Chinese Chop Salad
It’s officially summer! Fist bump, ya’ll! I’ve been trying to get more sun and spend lots of time outside at our garden, at the park, running, at the pool, etc. etc. BUT somehow, I’ve gotten even more white. Seriously? YES. This white girl is as white as can be. I’m trying to rock the whole albino look, but it’s not working out so well.
I got a sun burn in my part a few days ago. Does that count for anything?
Anyways, with summer temperatures *almost* here in Oregon, I decided to make a salad for dinner a few weeks ago. We happen to love salads. Particularly chop salads. From California Pizza Kitchen. On date night. Without a doting 3 year old. Just thought I’d clarify that date night does in fact mean no child.
I made a version of their Southwest Chicken Chop Salad a few months back that went over swimmingly so I decided to expand my horizons and turn it Asian. Super easy, really yummy and no cooking necessary! The perfect light dinner, healthy lunch or side dish on a hot day.
Don’t be shocked at these step-by-step photos. They are kind of ridiculously simple. Just fyi.
{Side note: Around the World in 80 Plates is headed to China, yo! You can watch the next episode this Wednesday at 10/9C on Bravo. Also, thank you for all the ‘likes’ you’ve been giving my photos on their facebook page! You’re the bees knees.}
So to get started, wash some lettuce and cilantro. I have this fruit and veggie liquid wash soap stuff I got at Trader Joes that I soak all my veggies in….hence the bubbles.
I actually ended up throwing almost all the veggies in here. Let ‘em soak 5-10 minutes then drain, rinse and chop.
Next, slice some green onions,
toast some almonds,
and smash up a bag of ramen. LOVE crunchy things in this salad….besides all the veggies.
Now, because I’m lazy, open up a bag of shredded cabbage and shredded carrots…
and throw them into a big bowl with everything else.
Top everything with the ramen, almonds and some mandarin oranges.
Continuing with the lazy theme, find a beat up bottle of Sesame Ginger dressing in the back of your pantry, shake it up and pour it on. Don’t judge me. {*I initially wasn’t planning on being lazy….I was totally going to make the dressing from this recipe but didn’t have ginger, garlic or sesame oil. I’m REALLY good at planning ahead. Can you tell? The recipe for the dressing is below. Bottled or homemade would be delicious. Amen.}
Toss that baby up and you are ready to eat!
Top with more almonds and ramen if you like and shovel this into your mouth like there’s no tomorrow. We sure did.
Here’s the printable 
Enjoy your Monday, friends!
Chinese Chop Salad
yield: 4 servings
Print This Recipe
Ingredients:
1 romaine heart, chopped
2 cups shredded cabbage {I used the store bought coleslaw mix}
1 cup shredded carrot
1 red bell pepper, chopped
3 green onions, sliced
1/2 bunch cilantro, chopped
1 1/2 cups bean sprouts
8 oz. drained mandarin oranges {about 1 cup}
1/2 cup toasted almonds
1 package ramen, broken apart
for the dressing-
2 cloves garlic, finely minced
1 tablespoon ginger, finely minced
3 tablespoons soy sauce
1/4 cup brown sugar
2 tablespoons sesame oil
2 tablespoons white wine vinegar (or plain white vinegar would work too)
1/4 cup canola oil
salt
pepper
OR 2/3 cup prepared sesame ginger dressing
Directions:
Stir all ingredients together for dressing in a small bowl. Set aside.
In a large bowl, combine all ingredients for salad and toss with dressing. Top with more almonds and ramen if desired and serve immediately.
32 Responses to “Chinese Chop Salad”
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PF Changs said they’re jealous of this because it looks restaurant-quality!
Love it!
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I am so going to make this! I like crunchiness in my salads, as well
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This looks fabulous, Lauren! I love salads with those crunchy noodles on top. Yum!
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Oh, this looks fantastic!! We use an asian dressing from the grocery store that we love too – and I think we could throw some left-grilled chicken in there too! Looks summer-perfect!
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Oooh – I love Chinese chop salads! This looks amazing, and so fresh!!! Beautiful photos.
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Well, I loved your southwest chopped salad, so I know I will love this too!
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Wow, this looks fabulous!!!
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I love CPK’s salads! Lauren, so glad you recreated this becaues I have been craving a CPK salad for some time now. I don’t have one near me anymore now that I moved, so this is a lifesaver. Hope your sunburn heals up quickly!
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sometimes, especially in summer when it’s hot etc and you don’t want to spend alot of time cooking, it’s great to just use what you have [ like bottled dressing] and spend more time enjoying than making. This salad looks wonderful and I plan on making it the same way.
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Looove restaurant-style food at home!
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That looks delicious! It’s so hot in Alabama right now that I’m all about making big salads for dinner every night!
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Oh nice, this sounds like such a great summer meal!
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I love raw ramen noodles! I used to buy the packets and just eat them crunchy & salty right out of the bag! I love how you dressed them up a bit in this salad
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I have been looking for an easy chinese salad recipe so am sooo happy you posted this! LOVE your pics on instagram by the way, your daughter is adorable
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Looks amazing! LOVE that dressing!
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This looks great!
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Beautiful pictures! This looks delicious.
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I love lazy recipes! This salad looks delish! Love the crunch with the Ramen!
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I have never, ever thought to add top ramen to salad, but it is really brilliant… light flavor and a nice crunch. Great idea!
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This salad looks great! I have had a broccoli salad made with ramen but never thought to put it in chopped salad. Delicious!
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I was just thinking about recreating a chinese chicken salad since I ended up forgetting my lunch on my way to work and had to buy an overpriced salad at the cafeteria downstairs. Now I’ll have to make this and show the cafeteria that this is a legit salad, one that should actually be charged $10!
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This does look like an absolutely perfect summer salad! Thanks for sharing.
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One of my favorite salads! I ALWAYS have that dressing in my fridge! Perfect for summer, and the 100 degree temps in Colorado
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I made this for dinner tonight. It’s perfect for my vegetarian self, and my carnivore boyfriend added some chicken. Made the dressing from scratch, and it’s delicious! Thanks!
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Looks so good!
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Love this! It reminds me of the Chinese coleslaw I just made last week, can’t wait to try this variation!
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I want want want this salad NOW! WOW! YUM!
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I tried this salad while visiting my mother who lives in a remote area. Due to her location, we had to amend the recipe (no bean sprouts, for instance). But it still held up. We were all eager to return to it as left overs! Thanks for a great salad. I’ve posted a link on Facebook so my friends can enjoy too.
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I found thisnon foodgawer.com and made it this evening. Added shredded chicken and omitted the ramen (because my husband ate it for lunch, lol). My husband, a notorious salad-hater, rated it a ten.
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Made this last week but added some panko-breaded chicken bites in it, delicious! I’m going to leave the cilantro out this time, because as much as we love it, it seemed to overpower the other flavors too much. Can’t wait to try it again tonight! Thanks!
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