Description
This Asian Crunch Salad with Ginger Dressing is a vibrant, refreshing meal prep option packed with crunchy vegetables, fresh herbs, and a flavorful ginger-lime dressing. It’s a perfect balance of tangy, sweet, and savory elements, making it an ideal light lunch or side dish that can be customized with shredded chicken for added protein.
Ingredients
Units
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Salad Ingredients
- 2 cups green cabbage, shredded
- 2 cups purple cabbage, shredded
- 2 carrots, grated (about 1 1/2 cups)
- 1 red bell pepper, cut into thin strips
- 3 green onions, chopped
- 1/2 cup cilantro, chopped
- 1/4 cup fresh mint, chopped (about 10 leaves)
- 1/2 cup cashews, chopped (roasted & salted)
- 1 cup shredded chicken (optional)
Dressing Ingredients
- 1/4 cup fresh lime juice (about 2 limes / 60 ml)
- 1 Tbsp extra virgin olive oil (or avocado oil) (15 ml)
- 1 Tbsp toasted sesame oil (15 ml)
- 1 Tbsp maple syrup (15 ml)
- 1 Tbsp rice vinegar (15 ml)
- 1 1/2 Tbsp low sodium soy sauce (or coconut aminos) (22 ml)
- 1/2 Tbsp grated ginger root (about 1 inch piece)
- 1 garlic clove, minced
- 1/4 tsp crushed red pepper flakes (more to taste)
- 1/4 tsp black pepper (optional)
Instructions
- Prepare the Vegetables and Herbs: Using a sharp knife, food processor, or boxed vegetable chopper, finely shred the green and purple cabbages, grate the carrots, slice the red bell pepper into thin strips, chop the green onions, cilantro, mint leaves, and cashews. Place all salad ingredients in a large mixing bowl.
- Make the Dressing: In a small bowl or container with a lid, combine fresh lime juice, extra virgin olive oil, toasted sesame oil, maple syrup, rice vinegar, low sodium soy sauce, grated ginger, minced garlic, crushed red pepper flakes, and black pepper if using. Whisk vigorously or shake well until the oil is emulsified with the other ingredients to form a smooth dressing.
- Toss the Salad: Pour the prepared ginger-lime dressing over the bowl of salad ingredients. Toss thoroughly to ensure all the vegetables and herbs are evenly coated with the dressing. If desired, add shredded chicken for a protein boost. Serve immediately or refrigerate for later meal prep.
Notes
- You can omit the shredded chicken to make the salad vegetarian.
- Roasted and salted cashews add extra crunch and flavor, but you can use raw cashews for a less salty option.
- Adjust the crushed red pepper flakes to control the heat level of the dressing.
- This salad is perfect for meal prepping and can be stored in an airtight container for up to 3 days in the refrigerator.
- Substitute low sodium soy sauce with coconut aminos for a gluten-free option.
