Dinner

Asian Crunch Salad with Ginger Dressing Recipe

Name: Asian Crunch Salad with Ginger Dressing Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Asian
Ingredients: 2 cups green cabbage, shredded; 2 cups purple cabbage, shredded; 2 carrots, grated (about 1½ cups); 1 red bell pepper, cut into thin strips; 3 green onions, chopped; ½ cup cilantro, chopped; ¼ cup fresh mint, chopped (about 10 leaves); ½ cup cashews, chopped (roasted & salted); 1 cup shredded chicken (optional); ¼ cup fresh lime juice (about 2 limes or 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); 1½ Tbsp low sodium soy sauce or coconut aminos (22 ml); ½ Tbsp grated ginger root (about 1 inch); 1 garlic clove, minced; ¼ tsp crushed red pepper flakes (more to taste); ¼ tsp black pepper (optional)

ByRita Bennet December 25, 2025December 25, 2025

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Introduction

This Asian Crunch Salad with Ginger Dressing is a vibrant, refreshing meal prep option packed with colorful veggies and bold flavors. Perfect for a light lunch or side, it combines crunchy cabbage, fresh herbs, and a zesty ginger-lime dressing for a taste that’s both healthy and satisfying.

A large wooden bowl is filled with a colorful mix of thinly sliced vegetables, including bright orange carrot ribbons, shredded white cabbage, and purple cabbage pieces. There are also thin strips of red bell pepper scattered throughout, along with small bits of chopped green herbs and crushed nuts adding texture on top. The salad looks fresh and vibrant, with the layers of different colors and textures evenly mixed across the bowl. The bowl sits on a white marbled surface with a white cloth partially visible underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups green cabbage, shredded
2 cups purple cabbage, shredded

2 carrots, grated (about 1½ cups)
1 red bell pepper, cut into thin strips

3 green onions, chopped
½ cup cilantro, chopped

¼ cup fresh mint, chopped (about 10 leaves)
½ cup cashews, chopped (roasted & salted recommended)
1 cup shredded chicken (optional)

¼ 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)
1½ Tbsp low sodium soy sauce or coconut aminos (22 ml)

½ Tbsp grated ginger root (about 1 inch)
1 garlic clove, minced
¼ tsp crushed red pepper flakes (more to taste)

¼ tsp black pepper (optional)

Instructions

Step 1: Finely shred the green and purple cabbage using a sharp knife, food processor, or vegetable chopper. Grate the carrots, slice the red bell pepper into thin strips, chop the green onions, cilantro, mint, and cashews. Combine all salad ingredients in a large mixing bowl.
Step 2: Prepare the ginger dressing by whisking together fresh lime juice, olive or avocado oil, toasted sesame oil, maple syrup, rice vinegar, soy sauce, grated ginger, minced garlic, crushed red pepper flakes, and black pepper in a small bowl or jar until emulsified.

Step 3: Pour the dressing over the salad and toss thoroughly to coat all ingredients evenly. Add shredded chicken if using, and mix gently.

Tips & Variations

For added protein, consider adding grilled tofu or shrimp instead of chicken.
Swap cashews for sliced almonds or peanuts for a different crunch.

Adjust the crushed red pepper flakes to suit your preferred spice level.
Use coconut aminos instead of soy sauce to keep this salad gluten-free.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 3 days. Toss them together just before serving to keep the vegetables crisp. If mixed in advance, the salad may become slightly soggy but is still delicious.

How to Serve

A large wooden bowl filled with a colorful mix of thinly sliced purple cabbage, white cabbage, bright orange carrot strips, and red bell pepper strips, mixed with small green herb pieces and sprinkled with chopped nuts, creating a fresh and vibrant salad. Two large wooden spoons rest on the side of the bowl. The bowl is placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

Yes, simply omit the shredded chicken or replace it with a plant-based protein like tofu or tempeh to keep the salad vegan.

How spicy is the salad?

The spice level is mild, coming from just a small amount of crushed red pepper flakes. You can easily increase or decrease the heat to match your taste.