This salad is a textural delight, with crunchy cabbage, carrots, and snap peas, paired with a flavorful sesame-ginger dressing that gives it a bold, zesty punch. It’s easy to prepare, customizable to suit your taste, and makes for a colorful addition to any meal. Whether you’re looking for a healthy lunch or a stunning side dish for your next gathering, this Asian Crunch Salad delivers on flavor, freshness, and flair.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
green cabbage red cabbage carrots red bell pepper snap peas green onions cilantro sliced almonds crispy wonton strips or ramen noodles toasted sesame seeds
For the dressing: rice vinegar soy sauce sesame oil olive oil honey or maple syrup fresh ginger garlic lime juice optional: a touch of sriracha or chili flakes for heat
Directions
Thinly slice the green and red cabbage and place them in a large mixing bowl.
Shred the carrots using a grater or julienne peeler and add to the bowl.
Thinly slice the red bell pepper and snap peas, then chop the green onions and cilantro. Combine all vegetables in the bowl.
In a small bowl or jar, whisk together the rice vinegar, soy sauce, sesame oil, olive oil, honey or maple syrup, grated ginger, minced garlic, lime juice, and sriracha if using.
Pour the dressing over the salad and toss well to coat.
Just before serving, sprinkle in the sliced almonds, toasted sesame seeds, and crispy wonton strips or crushed ramen noodles for that irresistible crunch.
Serve immediately for maximum crunch or chill for 15–20 minutes to allow flavors to meld.
Servings and timing
This recipe makes about 4 servings as a main or 6–8 servings as a side. Prep Time: 20 minutes Total Time: 20 minutes
Variations
Add grilled chicken, shrimp, or tofu for a protein-packed meal.
Swap out snap peas for edamame or cucumber for a different texture.
Use napa cabbage or romaine lettuce if green/red cabbage isn’t available.
Add mandarin oranges for a sweet twist.
Use a store-bought Asian dressing for convenience, though homemade is recommended for best flavor.
Storage/Reheating
Store leftover salad in an airtight container in the refrigerator for up to 2 days. For best texture, keep the crunchy toppings separate and add just before serving. This salad is not ideal for reheating but can be eaten cold or at room temperature.
FAQs
What kind of cabbage is best for Asian Crunch Salad?
A mix of green and red cabbage works best for color and texture. You can also use napa cabbage for a more tender bite.
Can I make the dressing ahead of time?
Yes, the dressing can be made up to 5 days in advance and stored in the fridge. Shake or whisk before using.
What proteins go well with this salad?
Grilled chicken, shrimp, tofu, or even steak are great protein additions.
Is this salad gluten-free?
It can be made gluten-free by using tamari or coconut aminos instead of soy sauce and ensuring your crunchy toppings are gluten-free.
How do I keep the salad from getting soggy?
Keep the dressing and crunchy toppings separate until just before serving.
Can I use bagged coleslaw mix instead of shredding cabbage?
Yes, coleslaw mix is a great time-saving substitute.
How spicy is the dressing?
The spice level is adjustable. Add sriracha or chili flakes to your taste, or omit for a milder flavor.
Can I add noodles to make it more filling?
Absolutely. Rice noodles or soba noodles make a great addition to turn it into a hearty meal.
What can I use instead of almonds?
Try cashews, peanuts, or sunflower seeds for a similar crunch.
How long will the leftovers last?
The salad is best eaten fresh but will keep for up to 2 days if stored properly. Keep toppings separate to maintain crunch.
Conclusion
Asian Crunch Salad is a delicious and refreshing dish that brings bold flavors and satisfying textures to the table. It’s quick to make, endlessly adaptable, and perfect for a healthy meal or a crowd-pleasing side. With its colorful presentation and crave-worthy dressing, it’s sure to become a favorite in your recipe rotation.
This Asian Crunch Salad is a vibrant and refreshing dish packed with colorful vegetables, crunchy toppings, and a tangy sesame-ginger dressing. Perfect as a light lunch, hearty side, or main course with added protein.
Ingredients
2 cups green cabbage, thinly sliced
2 cups red cabbage, thinly sliced
1 cup carrots, shredded
1 red bell pepper, thinly sliced
1 cup snap peas, thinly sliced
4 green onions, chopped
1/4 cup fresh cilantro, chopped
1/4 cup sliced almonds
1/2 cup crispy wonton strips or crushed ramen noodles
1 tbsp toasted sesame seeds
For the dressing:
3 tbsp rice vinegar
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp sesame oil
2 tbsp olive oil
1 tbsp honey or maple syrup
1 tsp fresh ginger, grated
1 garlic clove, minced
1 tbsp lime juice
Optional: sriracha or chili flakes to taste
Instructions
Thinly slice green and red cabbage and place in a large mixing bowl.
Shred carrots and add to the bowl.
Slice red bell pepper and snap peas; chop green onions and cilantro, then add all to the bowl.
In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, olive oil, honey/maple syrup, grated ginger, garlic, lime juice, and optional sriracha or chili flakes.
Pour the dressing over the salad and toss to coat evenly.
Just before serving, top with sliced almonds, sesame seeds, and crispy wonton strips or crushed ramen noodles.
Serve immediately or chill for 15–20 minutes to let flavors meld.
Notes
Use tamari or coconut aminos for a gluten-free version.Keep crunchy toppings separate until ready to serve for best texture.The dressing can be made ahead and stored up to 5 days.Add grilled chicken, shrimp, or tofu for extra protein.Coleslaw mix can be used to save time on prep.
