Asian Crunch Salad with Ginger Dressing: A Flavor Delight!
A refreshing and vibrant salad featuring a mix of crunchy vegetables and a zesty ginger dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-cook
- Cuisine: Asian
- Diet: Vegan
Ingredients
Scale
- 4 cups mixed greens
- 1 cup shredded carrots
- 1 cup red cabbage, shredded
- 1 cup cucumber, sliced
- 1/2 cup bell peppers, sliced
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped
- 1/4 cup sesame seeds
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon fresh ginger, grated
- 1 tablespoon honey or maple syrup
- 2 tablespoons sesame oil
Instructions
- In a large bowl, combine mixed greens, shredded carrots, red cabbage, cucumber, bell peppers, green onions, and cilantro.
- In a separate bowl, whisk together rice vinegar, soy sauce, grated ginger, honey or maple syrup, and sesame oil to make the dressing.
- Pour the dressing over the salad and toss to combine.
- Sprinkle sesame seeds on top before serving.
Notes
- For a vegan option, substitute honey with maple syrup.
- Feel free to add protein such as grilled chicken or tofu for a heartier meal.
- This salad can be made ahead of time; just keep the dressing separate until ready to serve.