Cooked - Crunchy Asian Salad

⨯

⨯

Unauthorized

⨯

You need to be logged in.

Patrons only

⨯

This feature is only available to patrons.

Please consider becoming a patron to support this project!

Unexpected Error

⨯

We are very sorry. Please retry.

Recipe dictation limitations

⨯

At this moment we can only offer improved AI Voices on Patron accounts.

If you are interested in supporting this project please consider upgrading!

If you are a Patron, please login.

Recipe dictation limitations

⨯

Due to limited resources, the voice may sound robotic.

We offer improved AI Voices on Patron accounts, if you are interested in supporting this project please consider upgrading.

Thank you!

Shopping list

⨯

Added to your 🛒 shopping list successfully.

Convert units

⨯

You need to be logged in to use this feature. It's free!

or

Sort ingredients

⨯

For easier reading, you can sort the ingredients according to their functional role in the recipe.

Breakdown recipe

⨯

To help you understand the recipe, we can break it down into sections.

Fluff is removed from steps while preserving necessary details for experienced cooks.

You can break down the recipe visually (diagram), or view all sections in the same page.

Logged successfully

⨯

Successfully logged as cooked!

You can edit your notes and add photos.

What is cook mode?

⨯

Select the step you are cooking to track your progress.

Highlights ingredients being used on that step.

Screen does not go dark.

What is narrative view?

⨯

Currently in beta version.

Steps take full width.

Ingredients and quantities used in the step appear bellow it.

Smart highlighting and more accurate results.

What is this number?

⨯

Based on the recipe nutrition information, this number is the recommended number of total servings for the recipe.

You can edit it to scale the recipe, or adjust the size of the servings using the portion control slider.

More options

⨯

Home Pricing Community My Recipes

Home Pricing Community My Recipes

Crunchy Asian Salad

6.0

4 cups shredded green cabbage

2 cups shredded red cabbage

1 cup shredded carrots

1 red bell pepper, thinly sliced

3 green onions, sliced

½ cup shelled edamame, cooked

¼ cup sliced almonds, toasted

2 tablespoons sesame seeds

¼ cup chopped fresh cilantro

3 tablespoons olive oil

2 tablespoons rice vinegar

1 tablespoon low-sodium soy sauce (or tamari)

1 tablespoon toasted sesame oil

1 tablespoon honey

1 teaspoon grated fresh ginger

1 clove garlic, minced

1 teaspoon lime juice

In a large bowl, combine the green cabbage, red cabbage, carrots, bell pepper, green onions, edamame, almonds, sesame seeds, and cilantro.
In a small bowl, whisk together the olive oil, rice vinegar, soy sauce, sesame oil, honey, ginger, garlic, and lime juice until well combined.
Pour the dressing over the salad and toss until everything is evenly coated.
Let the salad sit for 5–10 minutes to allow the flavors to meld.
Serve immediately, or refrigerate for up to 2 days for meal prep.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥗Salad

CuisineAsian

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyVery Easy ⏰ 15m

Created this week

Get the iOS & Android app

Just released with extra features!

Loading...