Description

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

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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.

Nutrition

Serving Size: 1.5 cups
Calories: 220
Sugar: 6g
Sodium: 420mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 4g
Protein: 5g
Cholesterol: 0mg