Cooked - Asian Crunch Salad With Ginger Dressing (meal Prep)

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Asian Crunch Salad With Ginger Dressing (meal Prep)

4.0

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)

With a sharp knife, food processor, or boxed vegetable chopper, finely shred your crunchy veggies and chop the herbs and cashews. Combine the salad ingredients in a large mixing bowl.
To make the dressing, mix together all the ingredients in a small bowl or container with a lid and whisk until the oil is emulsified.
Pour the Lime Ginger dressing on top of the salad and give it a good toss.

Course🍚Side Dish

DietsPescaterian🥛Dairy-free...

Category🥗Salad

CuisineAsian

Occasions📆Everyday🔪Meal Prep

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 26 weeks ago

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