Name: Asian Crunch Salad with Ginger Lime Dressing
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Asian Fusion
Ingredients: For the Salad:; 2 cups green cabbage, shredded; 2 cups purple cabbage, shredded; 1 cup carrots, grated; 1 red bell pepper, thinly sliced; 3 green onions, chopped; 1/2 cup cilantro, chopped; 1/4 cup fresh mint, chopped; 1/2 cup roasted cashews, chopped; 1 cup shredded chicken (optional); Optional toppings: toasted sesame seeds, bean sprouts, crunchy rice noodles, crispy wontons; Lime Ginger Dressing:; 3 tablespoons fresh lime juice; 2 tablespoons extra virgin olive oil or avocado oil; 1 tablespoon toasted sesame oil; 1 tablespoon maple syrup; 1 tablespoon rice vinegar; 1 tablespoon low sodium soy sauce or coconut aminos; 1 tablespoon grated fresh ginger; 1 garlic clove, minced; 1/4 teaspoon crushed red pepper flakes; Black pepper to taste (optional)

Asian Crunch Salad with Ginger Lime Dressing

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this Asian Crunch Salad is a vibrant, nutrient-packed dish layered with fresh veggies, crunchy roasted cashews, and optional shredded chicken. What brings everything together is the bold and zesty lime-ginger dressing made from simple, wholesome ingredients. I love how easy it is to prep and how well it holds up in the fridge, making it perfect for lunches or meal prep all week long.

Asian Crunch Salad with Ginger Lime Dressing

Why You’ll Love This Recipe

I find this salad irresistible because of its perfect blend of texture and flavor—crunchy cabbage, sweet peppers, fresh herbs, and a dressing that hits every note: tangy, savory, slightly spicy, and a hint of sweetness. It’s versatile enough to be a hearty side or a full meal when I add protein. It’s also a great way to get in a ton of vegetables without feeling like I’m eating a boring salad.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

green cabbage, shredded
purple cabbage, shredded
carrots, grated
red bell pepper, thinly sliced
green onions, chopped
cilantro, chopped
fresh mint, chopped
roasted cashews, chopped
shredded chicken (optional)
toasted sesame seeds, bean sprouts, crunchy rice noodles, or crispy wontons (optional toppings)

Lime Ginger Dressing:

fresh lime juice
extra virgin olive oil or avocado oil
toasted sesame oil
maple syrup
rice vinegar
low sodium soy sauce or coconut aminos
grated fresh ginger
garlic, minced
crushed red pepper flakes
black pepper (optional)

Directions

I start by finely chopping all the veggies and cashews. I either use a sharp knife or a vegetable chopper for speed. Then I toss everything together in a large mixing bowl.
For the dressing, I mix all the ingredients in a small bowl or jar and whisk until well emulsified.
I pour the dressing over the salad and toss thoroughly until every bit of veggie is coated with that flavorful dressing.

Tip: Finely shredding the veggies helps them soak up the dressing better.

Servings and timing

This recipe makes about 4 servings, each around 2 cups.
Prep time: 20 minutes
Cook time: 5 minutes
Total time: 25 minutes
Calories per serving: Approximately 260 kcal

Variations

I like switching it up depending on what I have on hand:

Spicy version – I add extra red pepper flakes or even a few slices of fresh chili.
Deluxe veggie mix – Sometimes I toss in snap peas, radishes, celery, kale, or romaine for extra crunch.
Peanut twist – When I’m in the mood for something nutty, I swap the lime ginger dressing for a creamy peanut dressing.

Storage/Reheating

This salad stores beautifully. I keep the chopped veggies and dressing in separate airtight containers in the fridge for up to 3-4 days. I like to store the dressing in a mason jar so I can shake it up right before using. When ready to eat, I just combine and toss. If I’m adding chicken, I store it separately and warm it up slightly before mixing it in.

FAQs

Is this Asian Crunch Salad healthy?

Yes, I find it to be a nutrient-dense option loaded with fiber, antioxidants, and healthy fats. The cabbage, herbs, and peppers offer vitamins like C, K, and A, while the cashews and oils in the dressing provide good fats. Adding chicken gives it a protein boost.

Can I use bagged shredded veggies?

Definitely. I often use pre-shredded cabbage and carrots to save time. I just give them a quick chop to make the pieces finer, so the dressing coats them better.

Is this recipe gluten-free?

If I use coconut aminos instead of soy sauce, it becomes fully gluten-free. Just make sure any toppings I use (like crunchy noodles or wontons) are also gluten-free if needed.

What protein options work well here?

Besides shredded chicken, I like to add edamame, tofu, shrimp, or even tempeh for a plant-based twist. They all work great with the ginger lime flavor.

Can I make this ahead for meal prep?

Absolutely. I chop the veggies and mix the dressing ahead of time, keeping them separate. When it’s time to eat, I combine and toss for a fresh, crunchy meal.

Conclusion

This Asian Crunch Salad is one of my favorite ways to eat more veggies without it feeling like a chore. It’s colorful, full of texture, and the ginger lime dressing makes it truly crave-worthy. Whether I’m meal prepping for the week or tossing together a quick lunch, this salad always hits the spot.