Asian Crunch Salad with Lime Ginger Dressing

Ingredients

• 2 cup green cabbage (chopped)
• 2 cup purple cabbage (chopped)
• 1 red bell pepper (cut into thin strips)
• 2 carrots (grated (about 1.5 cups))
• 3 green onions (chopped)
• 0.5 cup cilantro (chopped)
• 0.25 cup fresh mint (chopped (about 10 leaves))
• 0.5 cup cashews (chopped, roasted and salted)
• 1.5 cup shredded chicken (optional, 1-2 cups)
• 0.25 cup fresh lime juice (about 2 limes)
• 1 tbsp extra virgin olive oil (or avocado oil)
• 1 tbsp toasted sesame oil
• 1 tbsp maple syrup
• 1 tbsp rice vinegar
• 1.5 tbsp low sodium soy sauce (or coconut aminos)
• 0.5 tbsp ginger root (grated, about 1 inch of ginger root)
• 1 garlic (minced)
• 0.25 tsp crushed red pepper flakes (more to taste)
• black pepper (dash (optional))

Steps

1. 1

   Finely chop the green cabbage, purple cabbage, red bell pepper, green onions, cilantro, mint, and cashews. Grate the carrots.

2. 2

   Combine the chopped cabbage, pepper, carrots, onions, cilantro, mint, cashews, and shredded chicken (if using) in a large bowl. You can use bagged shredded veggies to save time.

3. 3

   In a small bowl, combine the lime juice, olive oil, toasted sesame oil, maple syrup, rice vinegar, soy sauce, grated ginger, minced garlic, red pepper flakes, and black pepper.

4. 4

   Whisk the dressing ingredients vigorously until the oil is emulsified and the mixture is well combined.

5. 5

   Pour the dressing over the salad ingredients and toss thoroughly to ensure everything is evenly coated.

Notes

Storage: Keeps well in the fridge for up to 3-4 days. Dietitian Tip: This salad is rich in fiber, heart-healthy fats, and vitamins A, C, E, K, and B. For the best texture, chop the veggies as finely as possible.

Nutrition per serving

• salad
• main
• lunch
• meal prep
• healthy
• dairy-free
• no-cook
• Asian-inspired