Description
A refreshing and crunchy salad with Asian flavors, topped with a zesty ginger dressing.
Ingredients
Scale
- 4 cups shredded cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cucumber, julienned
- 1/2 cup chopped green onions
- 1/4 cup chopped cilantro
- 1/4 cup toasted almonds
- 1/4 cup toasted sesame seeds
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp grated ginger
- 1 clove garlic, minced
- 2 tbsp vegetable oil
Instructions
- In a large bowl, combine cabbage, carrots, bell pepper, cucumber, green onions, and cilantro.
- In a small bowl, whisk together soy sauce, rice vinegar, honey, ginger, garlic, and vegetable oil.
- Pour the dressing over the salad and toss well to coat.
- Sprinkle toasted almonds and sesame seeds on top.
- Serve immediately or chill for 30 minutes before serving for better flavor.
Notes
- For extra protein, add grilled chicken or tofu.
- Replace honey with maple syrup for a vegan option.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 8g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg