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Asian Crunch Salad with Ginger Dressing (Meal Prep)

A vibrant and crunchy salad featuring shredded vegetables, fresh herbs, and a zesty ginger-lime dressing, perfect for meal prep.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 cups green cabbage, shredded
  • 2 cups purple cabbage, shredded
  • 2 carrots carrots, grated about 1½ cups
  • 1 red bell pepper red bell pepper, thin strips
  • 3 green onions green onions, chopped
  • 0.5 cup cilantro, chopped
  • 0.25 cup fresh mint, chopped about 10 leaves
  • 0.5 cup cashews, chopped roasted & salted
  • 1 cup shredded chicken optional
  • 0.25 cup fresh lime juice about 2 limes (60 ml)
  • 1 Tbsp extra virgin olive oil or avocado oil
  • 1 Tbsp toasted sesame oil
  • 1 Tbsp maple syrup
  • 1 Tbsp rice vinegar
  • 1.5 Tbsp low sodium soy sauce or coconut aminos
  • 0.5 Tbsp grated ginger root about 1 inch of ginger root
  • 1 clove garlic, minced
  • 0.25 tsp crushed red pepper flakes more to taste
  • 0.25 tsp black pepper optional

Method
 

  1. Finely shred the vegetables and chop the herbs and cashews. Combine in a large bowl.
  2. Mix all dressing ingredients in a small bowl until emulsified.
  3. Pour dressing over salad and toss to combine.

Notes

Feel free to add shredded chicken for extra protein or adjust spice levels to taste.