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2.67 from 3 votes

Asian-inspired Chop Salad with Ginger Sunbutter Dressing State(Texas) Child Nutrition Agency Developed Recipe

This crunchy, tasty Asian-inspired salad features Texas grown hydroponic lettuce, fresh vegetables, edamame, whole-grain wonton strips, and a creamy ginger Sunbutter dressing.
NSLP/SBP CREDITING INFORMATION:
One salad, 2 Tbsp dressing, and ½ oz wonton strips provide:
Crediting Edamame as Meats/Meat Alternates: ½ cup dark green vegetable, ¼ cup red/orange vegetable, ¼ cup other vegetable, and 1 oz eq meat/meat alternate.
Or
Crediting Edamame as Vegetables: ½ cup dark green vegetable, ¼ cup red/orange vegetable, ¼ cup other vegetable, ⅛ cup additional vegetable, and ¼ cup beans/peas (legumes).
RECIPE PROJECT NAME
Fiscal Year 2021 Cohort B Team Nutrition Training Grant for School Meal Recipe Development Texas Department of Agriculture
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
Prep Time2 hours
Cook Time0 minutes
Total Time2 hours
Course: Main Course
Keyword: TNTG state recipes
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch
Conventional Meal Category: Side Dish, Vegetarian, Salad
Program Meal Component: Vegetables, Meat Alternates
Vegetable Subgroup: Red-Orange Vegetables, Beans and Peas (Legumes), Dark Green Vegetable, Other Vegetables
Meal Service Temperature: Cold
Cooking Method: No Cook
Season: Summer, Fall, Spring, Winter
50 Servings
Calories: 270

Ingredients

50 Servings

    Weight

    • 11 oz Canola oil
    • 8 oz Honey
    • 6 oz Rice vinegar, unseasoned
    • 6 oz Lime juice, fresh
    • 10 ½ oz Sunbutter, no sugar added
    • 3 ³⁄₁₀ oz  Soy sauce, low sodium
    • 2 ⅒ oz Ginger root, fresh, finely chopped
    • 3 oz Sriracha sauce
    • 1 ⅕ oz Garlic, fresh, minced
    • 4 lb


       *Lettuce, hydroponic, Texas/local, chopped
      Or
       Romaine or dark green loose leaf lettuce, chopped
    • 12 oz Cilantro, fresh, coarsely chopped
    • 1 lb 10 ½ oz *Cucumber, fresh, peeled, thinly sliced
    • 1 lb 11 oz *Carrots, fresh, peeled, grated
    • 1 lb 9 ½ oz *Bell pepper, red, julienned
    • 1 lb 6 oz *Cabbage, red, shredded
    • 4 lb 12 oz Edamame, frozen, prepared
    • 5 ½ oz *Scallions, sliced on a bias, ⅛-inch
    • 1 lb 9 oz Wonton strips, whole grain
    • 5 ⅖ oz Sunflower seeds, toasted (optional garnish)

    Measure

    • 1 ½ cups Canola oil 
    • ¾ cup Honey
    • ¾ cup Rice vinegar, unseasoned
    • ¾ cup Lime juice, fresh
    • 1 ⅙ cups Sunbutter, no sugar added
    • ⅜ cup Soy sauce, low sodium 
    • ⅜ cup Ginger root, fresh, finely chopped
    • ¼ cup Sriracha sauce
    • ¼  cup Garlic, fresh, minced 
    • 3 gal 2 cups


       *Lettuce, hydroponic,Texas/local, chopped Or Romaine or dark green loose leaf lettuce, chopped
    • 1 qt Cilantro, fresh, coarsely chopped
    • 1 qt 3 cups *Cucumber, fresh, peeled, thinly sliced
    • 1 qt 3 cups *Carrots, fresh, peeled, grated
    • 1 qt 3 cups *Bell pepper, red, julienned
    • 1 qt 3 cups *Cabbage, red, shredded
    • 3 qt 2 cups Edamame, frozen, prepared
    • 3 ½ cups *Scallions, sliced on a bias, ⅛-inch
    • 3 qt ½ cup Wonton strips, whole grain
    • 1 cup Sunflower seeds, toasted (optional garnish)

    100 Servings

      Weight

      • 1 lb 7 ⁷⁄₁₀ oz Canola oil 
      • 1 lb Honey
      • 11  oz Rice vinegar, unseasoned 
      • 11 oz Lime juice, fresh
      • 1 lb 5 oz Sunbutter, no sugar added
      • 6 ⅗ oz Soy sauce, low sodium
      • 4 ⅕ oz Ginger root, fresh, finely chopped 
      • 4 ⁷⁄₁₀ oz Sriracha sauce
      • 2 ⅘ oz Garlic, fresh, minced
      • 8 lb


         *Lettuce, hydroponic,Texas/local, chopped Or Romaine or dark green loose leaf lettuce,chopped
      • 1 lb 10 oz Cilantro, fresh, coarsely chopped
      • 3 lb 5 oz *Cucumber, fresh, peeled, thinly sliced
      • 3 lb 6 oz *Carrots, fresh, peeled, grated
      • 3 lb 3 oz *Bell pepper, red, julienned
      • 2 lb 12 oz *Cabbage, red, shredded 
      • 9 lb 8 oz Edamame, frozen, prepared
      • 11 ⅘ oz *Scallions, sliced on a bias, ⅛-inch 
      • 3 lb 2 oz Wonton strips, whole grain
      • 10  oz Sunflower seeds,toasted (optional garnish)

      Measure

      • 3 cups Canola oil
      • 1 ½ cups Honey
      • 1 ½ cups Rice vinegar, unseasoned
      • 1 ½ cups Lime juice, fresh
      • 2 ⅓ cups Sunbutter, no sugar added
      • ¾ cup Soy sauce, low sodium
      • ¾ cup Ginger root, fresh, finely chopped
      • ½ cup Sriracha sauce
      • ½ cup Garlic, fresh, minced
      • 6 gal 1 qt


         *Lettuce, hydroponic,Texas/local, chopped Or Romaine or dark green loose leaf lettuce, chopped
      • 2 qt Cilantro, fresh, coarsely chopped
      • 3 qt 2 cups *Cucumber, fresh, peeled, thinly sliced
      • 3 qt 2 cups *Carrots, fresh, peeled, grated
      • 3 qt 2 cups *Bell pepper, red, julienned
      • 3 qt 2 cups *Cabbage, red, shredded
      • 1 gal 3 qt Edamame, frozen, prepared
      • 1 qt 3 cups *Scallions, sliced on a bias, ⅛-inch
      • 1 gal 2 qt 1 cup Wonton strips, whole grain
      • 2 cups Sunflower seeds,toasted (optional garnish)

      -

      50 Servings

        Weight

        • 11 oz Canola oil
        • 8 oz Honey
        • 6 oz Rice vinegar, unseasoned
        • 6 oz Lime juice, fresh
        • 10 ½ oz Sunbutter, no sugar added
        • 3 ³⁄₁₀ oz  Soy sauce, low sodium
        • 2 ⅒ oz Ginger root, fresh, finely chopped
        • 3 oz Sriracha sauce
        • 1 ⅕ oz Garlic, fresh, minced
        • 4 lb


           *Lettuce, hydroponic, Texas/local, chopped
          Or
           Romaine or dark green loose leaf lettuce, chopped
        • 12 oz Cilantro, fresh, coarsely chopped
        • 1 lb 10 ½ oz *Cucumber, fresh, peeled, thinly sliced
        • 1 lb 11 oz *Carrots, fresh, peeled, grated
        • 1 lb 9 ½ oz *Bell pepper, red, julienned
        • 1 lb 6 oz *Cabbage, red, shredded
        • 4 lb 12 oz Edamame, frozen, prepared
        • 5 ½ oz *Scallions, sliced on a bias, ⅛-inch
        • 1 lb 9 oz Wonton strips, whole grain
        • 5 ⅖ oz Sunflower seeds, toasted (optional garnish)

        Measure

        • 1 ½ cups Canola oil 
        • ¾ cup Honey
        • ¾ cup Rice vinegar, unseasoned
        • ¾ cup Lime juice, fresh
        • 1 ⅙ cups Sunbutter, no sugar added
        • ⅜ cup Soy sauce, low sodium 
        • ⅜ cup Ginger root, fresh, finely chopped
        • ¼ cup Sriracha sauce
        • ¼  cup Garlic, fresh, minced 
        • 3 gal 2 cups


           *Lettuce, hydroponic,Texas/local, chopped Or Romaine or dark green loose leaf lettuce, chopped
        • 1 qt Cilantro, fresh, coarsely chopped
        • 1 qt 3 cups *Cucumber, fresh, peeled, thinly sliced
        • 1 qt 3 cups *Carrots, fresh, peeled, grated
        • 1 qt 3 cups *Bell pepper, red, julienned
        • 1 qt 3 cups *Cabbage, red, shredded
        • 3 qt 2 cups Edamame, frozen, prepared
        • 3 ½ cups *Scallions, sliced on a bias, ⅛-inch
        • 3 qt ½ cup Wonton strips, whole grain
        • 1 cup Sunflower seeds, toasted (optional garnish)

        100 Servings

          Weight

          • 1 lb 7 ⁷⁄₁₀ oz Canola oil 
          • 1 lb Honey
          • 11  oz Rice vinegar, unseasoned 
          • 11 oz Lime juice, fresh
          • 1 lb 5 oz Sunbutter, no sugar added
          • 6 ⅗ oz Soy sauce, low sodium
          • 4 ⅕ oz Ginger root, fresh, finely chopped 
          • 4 ⁷⁄₁₀ oz Sriracha sauce
          • 2 ⅘ oz Garlic, fresh, minced
          • 8 lb


             *Lettuce, hydroponic,Texas/local, chopped Or Romaine or dark green loose leaf lettuce,chopped
          • 1 lb 10 oz Cilantro, fresh, coarsely chopped
          • 3 lb 5 oz *Cucumber, fresh, peeled, thinly sliced
          • 3 lb 6 oz *Carrots, fresh, peeled, grated
          • 3 lb 3 oz *Bell pepper, red, julienned
          • 2 lb 12 oz *Cabbage, red, shredded 
          • 9 lb 8 oz Edamame, frozen, prepared
          • 11 ⅘ oz *Scallions, sliced on a bias, ⅛-inch 
          • 3 lb 2 oz Wonton strips, whole grain
          • 10  oz Sunflower seeds,toasted (optional garnish)

          Measure

          • 3 cups Canola oil
          • 1 ½ cups Honey
          • 1 ½ cups Rice vinegar, unseasoned
          • 1 ½ cups Lime juice, fresh
          • 2 ⅓ cups Sunbutter, no sugar added
          • ¾ cup Soy sauce, low sodium
          • ¾ cup Ginger root, fresh, finely chopped
          • ½ cup Sriracha sauce
          • ½ cup Garlic, fresh, minced
          • 6 gal 1 qt


             *Lettuce, hydroponic,Texas/local, chopped Or Romaine or dark green loose leaf lettuce, chopped
          • 2 qt Cilantro, fresh, coarsely chopped
          • 3 qt 2 cups *Cucumber, fresh, peeled, thinly sliced
          • 3 qt 2 cups *Carrots, fresh, peeled, grated
          • 3 qt 2 cups *Bell pepper, red, julienned
          • 3 qt 2 cups *Cabbage, red, shredded
          • 1 gal 3 qt Edamame, frozen, prepared
          • 1 qt 3 cups *Scallions, sliced on a bias, ⅛-inch
          • 1 gal 2 qt 1 cup Wonton strips, whole grain
          • 2 cups Sunflower seeds,toasted (optional garnish)

          Instructions

          • Defrost edamame under refrigeration overnight prior to use.
          • Working in batches, blend together all dressing ingredients (canola oil through garlic) in a blender until smooth.
            TIP: Use the same liquid measuring cup used for the canola oil to measure out the honey. The residual oil will help the honey slide out easily.
          • Cover and refrigerate until ready to use.
            Critical Control Point: Cover and hold at 41 ºF or below until ready for service.
          • Combine the lettuce and cilantro to make the salad mix. Cover and refrigerate until ready to serve.
            Critical Control Point: Cover and hold at 41 ºF or below until ready for service.
          • Prepare the remaining vegetables. Cover and refrigerate until ready to serve.
            Critical Control Point: Cover and hold at 41 ºF or below until ready for service.
          • Portion the salad into individual serving containers/bowls in the following order:
            1 cup lettuce mix
            2 Tbsp cucumber (No. 30 scoop)
            2 Tbsp carrots (No. 30 scoop)
            2 Tbsp red bell pepper (No. 30 scoop)
            ¼ cup cabbage (No. 16 scoop)
            ¼ cup edamame (No. 16 scoop)
            Scallions and sunflower seeds (optional) as garnish
            Critical Control Point: Hold for cold service at 41 ºF or below.
          • Serve salad with 2 Tbsp salad dressing and ½ oz wonton strips portioned into a 4 oz deli cup.

          Notes

          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
          Cooking Process #1: No cook.

          Nutrition

          Serving: 1salad, 2 Tbsp salad dressing, ½ oz wonton strips | Calories: 270 | Total Carbohydrate: 23g | Protein: 9g | Total Fat: 18g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 210mg | Potassium: 492mg | Dietary Fiber: 5g | Total Sugars: 8g | Calcium: 61mg | Iron: 3mg