Asian Crunch Salad with Ginger Dressing (Meal Prep)
Enjoy a vibrant and crunchy Asian Crunch Salad with Ginger Dressing (Meal Prep). Perfect for quick meals! Try it today!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Ingredients
Scale
- 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 (roasted & salted)
- 1 cup shredded chicken (optional)
- ¼ 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
- 1½ Tbsp low sodium soy sauce (or coconut aminos)
- 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)
Instructions
- Finely shred all your crunchy veggies using a sharp knife or food processor. Chop the herbs and cashews as well.
- In a large mixing bowl, combine all salad ingredients. Toss them gently to mix everything evenly.
- In a small bowl or jar with a lid, mix together all dressing ingredients. Whisk until well combined or shake in the jar until emulsified.
- Pour the Lime Ginger dressing over your salad mixture. Toss thoroughly to ensure every bite is coated in that delicious dressing.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 5g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 30mg