Ground Venison Chopped Asian Salad
Fresh, crunchy, and packed with flavor! This Ground Venison Chopped Asian Salad is tossed with crisp veggies, savory ground venison, and a tangy dressing for a healthy, protein-packed meal that comes together in under 30 minutes.
- Prep Time: 15 min
- Cook Time: 13 min
- Total Time: 25 min
- Yield: 2-4 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Ingredients
- 1 Tbsp olive oil
- 1 lb ground venison
- 3 Tbsp soy sauce (or coconut aminos for soy/gluten free)
- 1 Tbsp hoisin sauce
- 1 Tbsp rice wine vinegar or white wine vinegar
- 1 tsp Chinese five-spice powder
- 1/2 tsp garlic powder
- 1/2 tsp ground ginger
- 6 cups lettuce
- 1 cup chopped red cabbage
- 2 large carrots, shreddwed
- 8 oz mandarin orange slices
- 1/2 cup slivered almonds
For the dressing:
- 2 Tbsp olive oil
- 2 Tbsp rice wine vinegar or white wine vinegar
- 1 Tbsp soy sauce (or coconut aminos for soy/gluten free)
- 1 tsp sriracha
- 1 tsp hoisin sauce
- 1/2 tsp minced garlic
- 1/4 tsp ground ginger
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the venison and cook, stirring occasionally, until the venison is browned, about 8 minutes.
- Add the sau sauce, hoisin sauce, vinegar, five-spice powder, garlic powder, and ginger to the pan and mix well. Allow everything to cook together for 5 minutes to let the flavors get nice and toasty. Remove from heat and set aside.
- While your meat is cooking, chop and shred your veggies for the salad and add to a bowl. Top with cabbage, carrots, oranges, and almonds.
- When you are ready to serve, add ground venison over the top.
- For the dressing, add all of the ingredients to a glass jar with a lid and shake well. Pour over salad and serve.
