Asian Crunch Salad

• porsjoner: Servings: 4
• total tid: 17 minutes

Ingredienser

For the Salad:

3 cups green cabbage, shredded

2 cups red cabbage, shredded

1 cup carrots, julienned

1 red bell pepper, thinly sliced

3 green onions, sliced

½ cup shelled edamame (cooked)

¼ cup chopped fresh cilantro

¼ cup sliced almonds, toasted

2 tbsp toasted sesame seeds

1 cup crispy wonton strips (optional)

For the Sesame Ginger Dressing:

3 tbsp rice vinegar

2 tbsp sesame oil

2 tbsp low-sodium soy sauce

1 tbsp honey

1 tbsp fresh lime juice

1 tsp grated fresh ginger

1 garlic clove, minced

1 tsp sriracha (optional)

Fremgangsmåte

In a large bowl, combine the green cabbage, red cabbage, carrots, bell pepper, green onions, edamame, and cilantro.

In a small bowl, whisk together the rice vinegar, sesame oil, soy sauce, honey, lime juice, ginger, garlic, and sriracha until smooth.

Pour the dressing over the salad and toss well to coat.

Just before serving, sprinkle with toasted almonds, sesame seeds, and crispy wonton strips for maximum crunch.

Serve immediately, or chill for 15–20 minutes for even better flavor.

Optional Add-Ins

Grilled chicken

Shrimp

Crispy tofu

Mandarin orange segments

Avocado

Chow mein noodles

Storage

Store the salad and dressing separately for up to 3 days in the refrigerator. Add the crunchy toppings just before serving to keep them crisp.