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)

Description

A colorful, texture-rich salad featuring shredded cabbage, crisp veggies, roasted cashews, and fresh herbs tossed in a zesty lime-ginger dressing. Add shredded chicken for a protein-packed meal prep favorite or serve it as a vibrant side dish.

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)

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Instructions

Chop all vegetables and cashews finely. Combine in a large mixing bowl.
In a small bowl or jar, whisk together all the dressing ingredients until fully emulsified.
Pour dressing over the salad and toss thoroughly until all ingredients are coated.
Top with any optional garnishes and serve immediately, or store components separately for later.

Notes

Add chili slices or more red pepper flakes for extra spice.
Snap peas, celery, kale, or romaine make great veggie additions.
Try a peanut dressing instead for a nutty variation.
Store chopped veggies and dressing separately for freshness up to 4 days.
Pre-shredded bagged cabbage and carrots work well to save time.

Prep Time: 20 minutes
Cook Time: 5 minutes
Category: Salad
Method: Tossing
Cuisine: Asian Fusion

Nutrition

Serving Size: 2 cups
Calories: 260
Sugar: 6g
Sodium: 320mg
Fat: 18g
Saturated Fat: 2g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 5g
Protein: 7g
Cholesterol: 0mg