Go Back
–+ servings
Crunchy Asian Salad

Crunchy Asian Salad: Fresh, Easy, and Totally Customizable

This Crunchy Asian Salad is a quick, customizable, and vibrant dish packed with fresh vegetables and flavors, perfect for a healthy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Resting Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegetables
  • 4 cups Green Cabbage Can substitute with Napa cabbage.
  • 2 cups Red Cabbage Red leaf lettuce can substitute.
  • 2 medium Carrots Shredded or julienned zucchini can replace.
  • 1 cup Snap Peas Sliced cucumbers can replace.
  • 1 cup Bell Peppers Any color works.
  • 1/2 cup Green Onions Chives can serve as a substitute.
  • 1/4 cup Cilantro Parsley can be used for a milder taste.
Dressing
  • 1/4 cup Soy Sauce Tamari is a gluten-free option.
  • 1/4 cup Rice Vinegar Apple cider vinegar can substitute.
  • 2 tablespoons Sesame Oil Olive oil can be used in a pinch.
  • 2 tablespoons Honey Agave syrup can serve as a vegan substitute.
  • 1 tablespoon Grated Ginger Ground ginger can be used.
  • 2 cloves Minced Garlic Garlic powder can be a quick substitute.
  • 1 tablespoon Sriracha Chili flakes can provide spice.

Equipment

  • Mixing bowl
  • Whisk
  • knife
  • cutting board

Method
 

Preparation
  1. Wash all the fresh vegetables thoroughly. Shred both the green and red cabbage until finely chopped, and grate the carrots.
  2. Trim the snap peas, slice the bell peppers into thin strips, and chop the green onions and cilantro.
Making Dressing
  1. In a small bowl, combine soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and sriracha. Whisk together until smooth.
Mixing Ingredients
  1. In a large bowl, combine the prepared vegetables and toss gently to evenly distribute.
Dressing the Salad
  1. Drizzle the dressing over the mixed vegetables and toss gently but thoroughly to coat all the vegetables.
Melding Flavors
  1. Let the salad sit for at least 15 minutes before serving to allow flavors to meld.
Serving
  1. Gently toss the salad again before serving and enjoy it garnished with sesame seeds or sliced almonds.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 500mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 40mgIron: 1mg

Notes

Allow the salad to rest for at least 15 minutes before serving for the best flavor. Store in the fridge for up to 2 days, keeping the dressing separate.

Tried this recipe?

Let us know how it was!