Description
A refreshing and crunchy vegetable salad topped with a zesty lime ginger dressing. Perfect for a light meal or as a side dish!
Ingredients
Scale
- 2 cups green cabbage, shredded
- 2 cups purple cabbage, shredded
- 1½ cups carrots, grated
- 1 red bell pepper, cut into thin strips
- 3 green onions, chopped
- ½ cup cilantro, chopped
- ¼ cup fresh mint, chopped
- ½ cup cashews, chopped (usually 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)
- 1 garlic clove, minced
- ¼ tsp crushed red pepper flakes (more to taste)
- ¼ tsp black pepper (optional)
Instructions
- With a sharp knife, food processor, or boxed vegetable chopper, finely shred your crunchy veggies and chop the herbs and cashews.
- Combine the salad ingredients in a large mixing bowl.
- To make the dressing, mix together all the ingredients in a small bowl or container with a lid and whisk until the oil is emulsified.
- Pour the Lime Ginger dressing on top of the salad and give it a good toss.
Notes
- For a more flavorful dressing, allow it to sit for 10-15 minutes before serving.
- This salad can be made ahead of time; just keep the dressing separate until serving.
- Prep Time: 15 minutes
- Category: Salads
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg