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–+ servings
Crunchy Asian Salad

Crunchy Asian Salad: A Refreshing Twist on Veggie Goodness

This Crunchy Asian Salad is a vibrant, vegan dish that brings joy and nourishment to your dining table.
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Prep Time 15 minutes
Marinating Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups Green Cabbage Substitute with red cabbage for added color.
  • 2 cups Red Cabbage Use more green cabbage if unavailable.
  • 2 cups Carrots Pre-grated options save time.
  • 1 cup Snap Peas Can be swapped with sliced bell peppers.
  • 1 cup Bell Pepper Any color works for this salad.
  • 1 bunch Green Onions Regular onions can be replaced.
  • 1/2 cup Cilantro Flat-leaf parsley is a good alternative.
For the Dressing
  • 1/4 cup Soy Sauce Opt for gluten-free if needed.
  • 2 tablespoons Rice Vinegar Apple cider vinegar can serve as a substitute.
  • 2 tablespoons Sesame Oil Vegetable oil can lighten the taste.
  • 1 tablespoon Honey Use maple syrup for a vegan alternative.
  • 1 teaspoon Grated Ginger Fresh is best, but ground ginger will suffice.
  • 2 cloves Minced Garlic Garlic powder can work in a pinch.
  • 1 tablespoon Sriracha Omit if you prefer a milder version.

Equipment

  • Mixing bowls
  • Sharp Knife
  • mandoline
  • Whisk

Method
 

Preparation
  1. Wash all vegetables under cool running water. Shred green and red cabbages into thin strips.
  2. Grate the carrots, trim the snap peas, slice the bell pepper, and chop the green onions and cilantro.
  3. Arrange everything in separate bowls for a vibrant presentation.
Dressing
  1. In a small mixing bowl, combine soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and sriracha.
  2. Whisk until smooth and well combined. Adjust seasoning to taste.
Combine
  1. In a large mixing bowl, add all prepared vegetables and pour the dressing over them.
  2. Toss gently to ensure everything is coated.
Marinate
  1. Allow the salad to rest for at least 15 minutes for flavors to meld.
Serve
  1. Toss the salad again before serving and optionally sprinkle with sesame seeds or sliced almonds.
  2. Serve chilled or at room temperature.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 600mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 2000IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

Store in an airtight container for up to 2 days. Freeze leftover dressing for up to 2 months. Use remaining salad within a couple of days for optimum flavor.

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