Asian Crunch Salad
A bright, crunchy salad that is a tasty side dish with any meal!
Servings: 8
Ingredients
For the Dressing
- ¼ cup soy sauce
- ¼ cup rice wine vinegar
- 1 Tablespoon toasted sesame oil
- 1 Tablespoon honey or agave
- 1 garlic clove, finely minced
- 1 teaspoon grated ginger
For the Salad
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 cucumber, sliced or diced
- 1 red bell pepper, thinly sliced
- 1 can mandarin oranges, well drained
- 1 cup edamame
- ½ cup sliced almonds
Garnishes
- 1 Tablespoon sliced green onions about 2-3 stalks, green parts only
- fried wonton strips
- white sesame seeds
Instructions
- In a large bowl, whisk together all of the dressing ingredients.
- Add both cabbages, carrots, cucumbers, red bell pepper, mandarin oranges, edamame, and sliced almonds.
- Toss together until well coated.
- Garnish with green onions, fried wonton strips, and sesame seeds, as desired.
- Serve immediately.
Notes
Makes approximately 6-8 servings.
If not serving immediately, store the salad components separately from the dressing in airtight containers in the refrigerator. Only dress the salad just before you are ready to serve.
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Nutrition
Calories: 105kcal | Carbohydrates: 10g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Sodium: 424mg | Potassium: 287mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3288IU | Vitamin C: 34mg | Calcium: 49mg | Iron: 1mg