salad meal

OK, before you ask, I have no idea why it is called Chinese salad. I made this recipe countless times for different occasions (birthdays, pot luck, Christmas, New Year, etc.) and I never know what to say when someone ask where the name is coming from.  The salad is not even Chinese!!

This recipe was passed on to me by my mom. I asked her about the origin of its name and she's never been able to answer. Hahahaha, oh mom! That is why I renamed it “Mom's Chinese Salad”. That way I can just say that my mom made up the name. 😉
I did not change any ingredients from the original recipe; I simply adjusted the quantities a bit to balance the protein, fat and carbs better. I assure you the picture doesn't do it justice: this salad is simply amazing!

Hope you like it as much as I do. Let me know in the comment box below or by rating this recipe. You can also tag me on Instagram @vic_r.c and share your thoughts there.

Thanks and Enjoy!

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Mom's Chinese Salad
Mom's Chinese Salad
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Servings Prep Time Passive Time
10cups 20minutes 1hour
Servings Prep Time
10cups 20minutes
Passive Time
1hour
Ingredients
  • Salad
  • 8 cups baby spinach
  • 2 cups cooked brown rice cold
  • 1 cup (100g) bean sprouts
  • 1 cup celery chopped in medium pieces
  • 6 whole green onions green and white - chopped in small pieces
  • 1 cup sliced white mushrooms
  • 1/2 cup raisins
  • 1 cup (100g) cashews salted or not
  • Dressing
  • 1/2 cup olive oil
  • 1/2 cup soy sauce (use Tamari for gluten free option)
  • 1 clove garlic peeled but not chopped
Servings: cups
Units:
Ingredients
  • Salad
  • 8 cups baby spinach
  • 2 cups cooked brown rice cold
  • 1 cup (100g) bean sprouts
  • 1 cup celery chopped in medium pieces
  • 6 whole green onions green and white - chopped in small pieces
  • 1 cup sliced white mushrooms
  • 1/2 cup raisins
  • 1 cup (100g) cashews salted or not
  • Dressing
  • 1/2 cup olive oil
  • 1/2 cup soy sauce (use Tamari for gluten free option)
  • 1 clove garlic peeled but not chopped
Servings: cups
Units:
Instructions
  1. Add all the ingredients for the dressing in a glass jar. Cover and set aside for minimum 1 hour before serving.
  2. In a large bowl, mix all of the ingredients for the salad, except the cashews.
  3. Once ready to serve, remove the garlic clove from the dressing and discard. Add the dressing to the salad along with the cashews.*
Recipe Notes

*Cashews get soft if left too long in the salad. I suggest to add it last minute.

*If you do not plan to eat the whole salad at once, DO NOT add the dressing to the whole bowl. The salad will get soggy and the texture will not be pleasant. Instead, mix only the portion you will eat immediately and store the remaining of the salad, dressing and cashews separately.

 

*1 serving = 1 cup of the mixed salad including dressing and cashews.

Nutrition Facts
Mom's Chinese Salad
Amount Per Serving
Calories 245 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Sodium 463mg 19%
Potassium 118mg 3%
Total Carbohydrates 22g 7%
Dietary Fiber 3g 12%
Sugars 7g
Protein 5g 10%
Vitamin A 32%
Vitamin C 15%
Calcium 6%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.