Asian Crunch Salad with Ginger Dressing (Meal Prep)
Experience the vibrant flavors of our Asian Crunch Salad with Ginger Dressing, perfect for meal prep or as a delightful side dish. This salad is a colorful medley of shredded cabbages, carrots, and fresh herbs, all tossed in a zesty ginger dressing that brings everything to life. It’s not only nutritious but also customizable—add your choice of proteins like shredded chicken or keep it plant-based. With its crispy texture and bright flavors, this salad is sure to make any meal exciting and satisfying. Ideal for quick lunches or gatherings, it’s a delicious way to boost your daily vegetable intake!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Ingredients
Scale
- 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 (I use roasted & salted)
- 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 of ginger root)
- 1 garlic clove, minced
- ¼ tsp crushed red pepper flakes (more to taste)
- ¼ tsp black pepper (optional)
Instructions
- Prepare the vegetables: Shred green and purple cabbage, grate carrots, and cut red bell pepper into thin strips.
- Chop herbs and cashews: Finely chop cilantro and mint; roughly chop cashews.
- Combine ingredients: In a large mixing bowl, mix shredded vegetables, herbs, cashews, and optional chicken.
- Make the ginger dressing: In a small bowl, whisk together lime juice, olive oil, sesame oil, maple syrup, rice vinegar, soy sauce, ginger root, garlic, crushed red pepper flakes, and black pepper until well combined.
- Dress the salad: Pour the dressing over the salad mixture and toss until evenly coated. Serve immediately or store in the fridge for meal prep.
Nutrition
- Serving Size: 1 bowl (about 250g)
- Calories: 220
- Sugar: 6g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 30mg