This Asian Crunch Salad is not just visually appealing—it’s also loaded with fresh ingredients that come together in a delicious and nutritious way. The blend of crunchy cabbage, carrots, and snap peas with a zesty sesame-ginger dressing offers a punch of flavor in every bite. It’s easy to customize, perfect for meal prep, and ideal for those looking to enjoy a healthy, veggie-forward meal without sacrificing taste.
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 snow peas or sugar snap peas green onions toasted almonds or cashews crispy wonton strips or ramen noodles cilantro
For the Dressing: soy sauce rice vinegar sesame oil honey or maple syrup fresh ginger garlic lime juice olive oil or avocado oil
Directions
Start by thinly slicing the green and red cabbage. Shred the carrots and thinly slice the red bell pepper and snap peas.
In a large mixing bowl, combine the cabbage, carrots, bell pepper, peas, and green onions.
In a small bowl or jar, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, lime juice, and oil until smooth and emulsified.
Pour the dressing over the salad and toss well to coat all the vegetables evenly.
Top with toasted nuts, crispy wonton strips or ramen noodles, and chopped cilantro just before serving to maintain crunch.
Servings and timing
This recipe serves 4 to 6 people and takes approximately 20 minutes to prepare. No cooking required.
Variations
Add grilled chicken, shrimp, or tofu for extra protein.
Substitute the nuts with sunflower seeds for a nut-free option.
Use a store-bought Asian sesame dressing if you’re short on time.
Add mandarin oranges or sliced mango for a fruity twist.
Include edamame for an extra protein and texture boost.
Storage/Reheating
Store the salad (without toppings and dressing) in an airtight container in the refrigerator for up to 3 days. Keep the dressing and crunchy toppings separate to maintain freshness. Combine just before serving. This salad is best served cold and does not require reheating.
FAQs
What type of cabbage works best in Asian Crunch Salad?
A mix of green and red cabbage gives the best color and texture contrast, but you can use just one type if preferred.
Can I make this salad ahead of time?
Yes, prepare the vegetables and dressing in advance, but store them separately and combine just before serving.
What can I use instead of soy sauce?
Tamari or coconut aminos are great gluten-free alternatives to soy sauce.
How do I keep the salad from getting soggy?
Keep the dressing and crunchy toppings separate until you’re ready to serve.
Is this salad vegan?
Yes, if you use maple syrup instead of honey in the dressing.
What protein goes well with this salad?
Grilled chicken, shrimp, tofu, or edamame pair well with this salad.
Can I use bagged coleslaw mix?
Absolutely. It’s a great time-saver and works well in this recipe.
Are there any spicy variations?
Add a dash of sriracha or red pepper flakes to the dressing for a spicy kick.
Can I freeze Asian Crunch Salad?
Freezing is not recommended as the vegetables will lose their crisp texture.
How long does the dressing last?
Stored in an airtight container in the fridge, the dressing will last up to 5 days.
Conclusion
Asian Crunch Salad is a quick, fresh, and flavorful dish that adds a burst of color and texture to any meal. It’s easy to customize, perfect for prepping ahead, and satisfying enough to stand on its own or as a side dish. Enjoy the balance of sweet, tangy, and nutty flavors all in one healthy bowl.
Asian Crunch Salad is a vibrant, refreshing dish packed with crisp vegetables, crunchy toppings, and a bold sesame-ginger dressing. Perfect as a side or a light main, it’s easy to customize and full of sweet, savory, and nutty flavors.
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 snow peas or sugar snap peas, thinly sliced
4 green onions, sliced
1/2 cup toasted almonds or cashews, chopped
1/2 cup crispy wonton strips or crushed ramen noodles
1/4 cup chopped fresh cilantro
For the Dressing:
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon honey or maple syrup
1 teaspoon fresh ginger, grated
1 clove garlic, minced
1 tablespoon lime juice
2 tablespoons olive oil or avocado oil
Instructions
Thinly slice the green and red cabbage. Shred the carrots and slice the red bell pepper and snap peas.
In a large mixing bowl, combine cabbage, carrots, bell pepper, peas, and green onions.
In a separate small bowl or jar, whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, ginger, garlic, lime juice, and olive or avocado oil until smooth.
Pour the dressing over the salad and toss well to evenly coat the vegetables.
Top with toasted nuts, crispy wonton strips or ramen noodles, and chopped cilantro just before serving.
Notes
To keep the salad fresh, store dressing and crunchy toppings separately and combine just before serving.Substitute maple syrup for honey to make the recipe vegan.Add grilled chicken, shrimp, tofu, or edamame for extra protein.Use a coleslaw mix to save time on chopping vegetables.Add sriracha or red pepper flakes for a spicy version.
