This Asian Crunch Salad Has Been on Repeat in My Kitchen for

• portioner: 4 servings

Ingredienser

2 c green cabbage, chopped

2 c purple cabbage, chopped

1 red bell pepper, cut into thin strips

2 carrots, grated (ab 1½ c)

3 green onions, chopped

½ c cilantro, chopped

¼ c fresh mint, chopped (ab 10 leaves)

½ c cashews, chopped (I use roasted & salted)

1-2 c shredded chicken (optional)

For Lime Ginger Dressing~

¼ c fresh lime juice  about 2 limes (60 ml)

1 Tbsp extra virgin olive oil or avocado oil (15 ml)

1 Tbsp toasted sesame oil (15 ml)

1 Tbsp maple syrup (15 ml)

1 Tbsp rice vinegar (15 ml)

1½ Tbsp low sodium soy sauce or coconut aminos (22 ml)

½ Tbsp grated ginger root about 1 inch of ginger root

1 garlic clove, minced

¼ tsp crushed red pepper flakes more to taste

dash black pepper (optional)

Instruktioner

Finely chop your veggies and cashews. Combine the salad ingredients in a large bowl. Feel free to use bagged shredded veggies to make this recipe even easier.

To make the dressing, mix the ingredients in a small bowl and whisk until the oil is emulsified.

Pour the dressing on top of the salad & give it a toss.

Storage

fridge for up to 3-4 days

Nutrition (makes 4 servings, 2 cups each)

260 cal, 13g pro, 19g carb, 4g fiber, 16g fat

Dietitian Tip 👉🏼 One of the easiest ways to ensure you’ll eat a variety of nutrient-rich foods is to make them taste amazing with a homemade dressing like the one in this recipe! This salad contains dietary fiber, heart-healthy fats that also support brain health & hormone health, antioxidants, Vitamins E, K, C, A, and B vitamins.

Follow @mallorythedietitian for more healthy recipes!

Celebrate the small wins. 🫶🏼