Crunchy Asian Salad is a delightful blend of fresh vegetables and textures, making it perfect for a light lunch or as a side dish for dinner. This salad is not only colorful but also packed with flavor and nutrition.
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Why make this recipe
Making Crunchy Asian Salad is a great choice because it’s quick, easy, and full of healthy ingredients. It’s perfect for anyone looking for a refreshing meal that doesn’t take much time to prepare. Plus, the combination of crunchy vegetables and a zesty dressing makes it a fun dish to enjoy.
How to make this Crunchy Asian Salad
Ingredients :
- Mixed salad greens
- Red cabbage, shredded
- Carrots, grated
- Bell peppers, sliced
- Cucumber, sliced
- Fresh herbs (like cilantro and mint)
- Roasted cashews
- Lime juice
- Sesame oil
- Ginger, grated
- Soy sauce
- Honey or maple syrup
- Salt and pepper to taste
Directions :
- In a large bowl, combine mixed salad greens, red cabbage, carrots, bell peppers, cucumber, and fresh herbs.
- Add roasted cashews to the salad.
- In a separate bowl, whisk together lime juice, sesame oil, grated ginger, soy sauce, honey, salt, and pepper to create the dressing.
- Pour the dressing over the salad and toss well to combine.
- Serve immediately or store in an airtight container for meal prep.
Crunchy Asian Salad
A delightful blend of fresh vegetables and textures, perfect for a light lunch or as a side dish.
- Total Time: 15
- Yield: 4 servings
Ingredients
- Mixed salad greens
- Red cabbage, shredded
- Carrots, grated
- Bell peppers, sliced
- Cucumber, sliced
- Fresh herbs (like cilantro and mint)
- Roasted cashews
- Lime juice
- Sesame oil
- Ginger, grated
- Soy sauce
- Honey or maple syrup
- Salt and pepper to taste
Instructions
- In a large bowl, combine mixed salad greens, red cabbage, carrots, bell peppers, cucumber, and fresh herbs.
- Add roasted cashews to the salad.
- In a separate bowl, whisk together lime juice, sesame oil, grated ginger, soy sauce, honey, salt, and pepper to create the dressing.
- Pour the dressing over the salad and toss well to combine.
- Serve immediately or store in an airtight container for meal prep.
Notes
Adjust the sweetness of the dressing with more honey or maple syrup if desired. Store in an airtight container in the refrigerator for 2-3 days.
- Prep Time: 15
- Category: Side Dish
- Method: No Cook
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 700mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
How to serve Asian Salad
Serve Crunchy Asian Salad cold or at room temperature. You can place it in a large bowl for sharing or divide it into individual servings. It pairs well with grilled chicken, shrimp, or tofu for a complete meal.
How to store Asian Salad
To store the Crunchy Asian Salad, keep it in an airtight container in the refrigerator. It lasts for about 2-3 days. If you prepare the dressing separately, it will help keep the salad fresh and crunchy until you are ready to serve.
Tips to make Asian Salad
- Choose fresh and crisp vegetables for maximum crunch.
- Feel free to customize the salad with your favorite vegetables.
- Adjust the sweetness of the dressing with more honey or maple syrup if desired.
Variations
You can add proteins like grilled chicken, shrimp, or tofu to make it more filling. For a spicier kick, consider adding sliced jalapeños or a sprinkle of red pepper flakes.
FAQs
- Can I use other vegetables in this salad? Yes, you can add or substitute any vegetables you like, such as snap peas, radishes, or scallions.
- Is this salad gluten-free? To make it gluten-free, use gluten-free soy sauce or tamari in the dressing.
- How can I make this salad vegan? This salad is already vegan if you replace honey with maple syrup in the dressing.
Conclusion
Crunchy Asian Salad is an easy and delicious recipe that everyone can enjoy. With its vibrant colors and refreshing taste, it’s a fantastic addition to any meal. Try making it for your next gathering or just as a quick lunch!
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