Description
A bright and crunchy salad featuring crisp greens and vegetables paired with a savory-sweet Asian-style dressing.
Ingredients
Scale
- 2 cups mixed greens
- 1 cup shredded cabbage
- 1 carrot, shredded
- 1 bell pepper, sliced
- 1/2 cucumber, sliced
- 1/4 cup chopped green onions
- 1/4 cup cilantro
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon grated ginger
- 1 teaspoon garlic, minced
Instructions
- Preparation: Wash and dry the mixed greens, cabbage, carrot, bell pepper, cucumber, green onions, and cilantro. Shred the carrot and cabbage finely. Slice the bell pepper and cucumber into thin strips or rounds. Chop the green onions and cilantro and place all the vegetables in a large mixing bowl.
- Mixing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic until smooth. Taste and adjust for sweetness or tang.
- Cooking: No cooking required. Pour the dressing over the prepared vegetables and toss gently with tongs to coat all the leaves and slices.
- Finishing: Transfer the tossed salad to serving plates, garnish with extra green onions or cilantro if desired, and serve immediately.
Notes
For best texture, keep the dressing separate until just before serving. Substitute honey with maple syrup for a vegan option.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 155
- Sugar: 9g
- Sodium: 1840mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg