Description
A refreshing salad with crunchy vegetables and a zesty lime ginger dressing.
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 (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
- 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 dressing 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
- Feel free to adjust the amount of crushed red pepper flakes to your taste.
- This salad is best served fresh, but can be stored in the fridge for a day.
- Prep Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 4g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg