Description
A vibrant salad filled with crunchy vegetables and a savory sesame ginger dressing, perfect for meal prep.
Ingredients
Scale
- 2 cups (180g) green cabbage, thinly shredded
- 2 cups (180g) purple cabbage, thinly shredded
- 2 medium carrots, peeled and julienned
- 1 red bell pepper, thinly sliced
- 1 cup (155g) shelled edamame, defrosted
- 1 cup (130g) sugar snap peas, sliced
- 1 English cucumber, thinly sliced
- 4 spring onions, thinly sliced
- ¼ cup fresh cilantro, roughly chopped
- 1 cup wonton strips
- ½ cup (70g) roasted cashews, unsalted
- 2 tablespoons toasted sesame seeds
- 3 tablespoons toasted sesame oil
- 3 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon honey or maple syrup
- 1 tablespoon fresh ginger, finely grated
- 2 cloves garlic, finely grated
- 1 tablespoon fresh lime juice
- 2 tablespoons neutral oil (avocado, sunflower or light olive oil)
- ½ teaspoon sriracha (optional)
- Salt and white pepper to taste
Instructions
- Make the dressing by combining sesame oil, rice vinegar, soy sauce, honey, ginger, garlic, lime juice, neutral oil and sriracha in a jar. Shake until emulsified.
- Shred the cabbage thinly and prep all vegetables by julienning, slicing, and chopping as indicated.
- Add the prepared vegetables to a large bowl.
- Toss the vegetables with the dressing for 2 minutes to ensure even coating.
- Serve by adding wonton strips, roasted cashews, and sesame seeds only just before eating to maintain crunch.
Notes
Store leftovers separately for best texture. Dressing can be made 7 days in advance.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cooking required
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 8g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg