Description
A vibrant and crunchy Asian-inspired salad featuring shredded green and red cabbage, carrots, snap peas, and red bell pepper, tossed in a tangy sesame-ginger dressing and topped with roasted peanuts, cilantro, and sesame seeds. Perfect as a light, refreshing, and nutritious meal or side dish.
Ingredients
Scale
Salad
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup snap peas, sliced
- 1/4 cup chopped green onions
- 1/2 cup roasted peanuts or sliced almonds
- 1/4 cup chopped fresh cilantro (optional)
- 1 tablespoon sesame seeds (optional)
Dressing
- 3 tablespoons rice vinegar
- 1 tablespoon soy sauce or tamari
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- salt and pepper to taste
Instructions
- Prepare the vegetables: In a large bowl, combine the shredded green cabbage, shredded red cabbage, shredded carrots, thinly sliced red bell pepper, sliced snap peas, and chopped green onions, ensuring all ingredients are evenly mixed.
- Make the dressing: In a small bowl or jar, whisk together the rice vinegar, soy sauce or tamari, sesame oil, honey or maple syrup, grated fresh ginger, minced garlic, salt, and pepper until the dressing is smooth and well combined.
- Toss the salad: Pour the dressing over the mixed vegetables and toss thoroughly to ensure everything is evenly coated with the flavorful dressing.
- Add toppings: Sprinkle the salad with roasted peanuts or sliced almonds, chopped fresh cilantro (if using), and sesame seeds for added texture and flavor.
- Serve or refrigerate: Serve the salad immediately to enjoy maximum crunchiness, or refrigerate it for up to 2 hours before serving. Add nuts just before serving to maintain their crispness.
Notes
- This salad is highly customizable—try adding edamame, cucumber, or shredded chicken for variety and extra protein.
- To keep the salad extra crunchy, add nuts just before serving rather than mixing them in early.
- If vegan, use maple syrup instead of honey in the dressing.
- Use tamari instead of soy sauce to keep the salad gluten-free.
