Asian Crunch Salad with Ginger Dressing Recipe
This Asian Crunch Salad with Ginger Dressing is a vibrant, nutritious meal prep option packed with colorful shredded vegetables, fresh herbs, and crunchy cashews, tossed in a zesty and slightly sweet lime ginger dressing. It’s perfect for a light lunch or a refreshing side dish, with an option to add shredded chicken for extra protein.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Total Time: 15 mins
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Low Fat
Ingredients
Scale
Salad 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)
Dressing Ingredients
- 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)
Instructions
- Prepare the vegetables and herbs: Using a sharp knife, food processor, or boxed vegetable chopper, finely shred the green and purple cabbage, grate the carrots, and cut the red bell pepper into thin strips. Chop the green onions, cilantro, fresh mint, and cashews. Combine all these salad ingredients in a large mixing bowl.
- Make the dressing: In a small bowl or container with a lid, combine the 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 ginger root, minced garlic, crushed red pepper flakes, and black pepper if using. Whisk everything thoroughly until the oils are emulsified and the dressing is well combined.
- Toss the salad: Pour the prepared Lime Ginger Dressing over the salad ingredients in the large bowl. Toss everything together well to ensure the crunchy vegetables and herbs are evenly coated with the zesty dressing. Add shredded chicken now if using and mix gently.
Notes
- For a vegan version, omit the shredded chicken or use a plant-based protein.
- You can substitute cashews with sliced almonds or peanuts for a different crunch.
- Adjust the crushed red pepper flakes to your preferred spice level.
- This salad is best served fresh but can be stored in the refrigerator for up to 2 days for meal prep.
- Use low sodium soy sauce or coconut aminos to keep the sodium content lower.
Keywords: Asian Crunch Salad, Ginger Dressing, Meal Prep Salad, Healthy Salad, Lime Dressing, Crunchy Salad, No-Cook Salad, Chicken Salad Option
