Description

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

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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.

Nutrition

Serving Size: 1 serving (of 4 main servings)
Calories: 280
Sugar: 8g
Sodium: 420mg
Fat: 18g
Saturated Fat: 2.5g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 5g
Protein: 5g
Cholesterol: 0mg