Asian Sesame Ginger Salad
Ingredients
- • 400 g napa cabbage, shredded
- • 200 g red cabbage, thinly sliced
- • 150 g carrots, julienned
- • 150 g red bell pepper, thinly sliced
- • 200 g cucumber, julienned
- • 150 g edamame, shelled and cooked
- • 50 g green onions, sliced
- • 15 g fresh cilantro, chopped
- • 60 g roasted peanuts, chopped
- • 20 g sesame seeds, toasted
- • 60 ml rice vinegar
- • 45 ml soy sauce
- • 30 ml sesame oil
- • 15 g fresh ginger, grated
- • 2 cloves garlic
- • 15 ml honey
- • 30 ml lime juice
- • 1 sprinkle red pepper flakes
Instructions
- 1
In a large mixing bowl, combine the shredded napa cabbage, red cabbage, julienned carrots, sliced red bell pepper, and julienned cucumber.
- 2
Add the cooked edamame, sliced green onions, and chopped cilantro to the bowl.
- 3
In a small bowl or jar, prepare the dressing by whisking together rice vinegar, soy sauce, sesame oil, grated ginger, minced garlic, honey, and lime juice until well combined.
- 4
Add red pepper flakes to the dressing and mix well. Taste and adjust seasoning if needed.
- 5
Pour the dressing over the salad vegetables and toss thoroughly to ensure everything is evenly coated.
- 6
Let the salad sit for 5-10 minutes to allow the flavors to meld and the cabbage to soften slightly.
- 7
Just before serving, add the chopped roasted peanuts and toasted sesame seeds, tossing gently to combine.
- 8
Serve immediately as a refreshing side dish or light meal, garnished with extra cilantro and sesame seeds if desired.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The key to a vibrant Asian salad is cutting all vegetables uniformly thin - this ensures even coating with the dressing and the perfect crunch in every bite. Make the dressing ahead and refrigerate for up to 3 days, but add nuts and seeds just before serving to maintain their crispiness."
