Description
This Asian Crunch Salad is a vibrant and refreshing dish featuring a mix of kale slaw, shredded cabbage, crisp vegetables, and crunchy cashews, all tossed in a tangy and flavorful Asian-inspired dressing with soy sauce, fresh ginger, rice wine vinegar, lime juice, and a hint of brown sugar and red pepper flakes. Perfect as a light meal or a side salad for gatherings.
Ingredients
Scale
Salad Ingredients
- 3 cups kale slaw* (prepared mix includes finely chopped kale, sliced Brussels sprouts, and purple cabbage; alternatively, use kale and thinly sliced purple cabbage)
- 3 cups shredded green cabbage
- 1 cup diced cucumber
- ¾ cup shredded carrots
- 1 cup thinly sliced bell pepper (red, orange, or yellow)
- ¼ cup thinly sliced scallions (optional)
- 1 cup coarsely chopped cashews
Asian Dressing
- 3 tablespoons soy sauce
- 2 tablespoons grated fresh ginger
- ¼ cup rice wine vinegar
- 2 tablespoons fresh lime juice
- ¼ cup light brown sugar
- pinch of red pepper flakes
- ⅔ cup avocado oil
Instructions
- Prepare the kale slaw: Pick through the kale slaw mix and remove any large, woody stem pieces, leaving only the tender leaves for a better texture.
- Combine salad ingredients: In a large bowl, mix together the prepared kale slaw, shredded green cabbage, diced cucumber, shredded carrots, sliced bell peppers, and scallions if using.
- Make the dressing: In a separate bowl or dressing jar, combine soy sauce, grated fresh ginger, rice wine vinegar, fresh lime juice, light brown sugar, and red pepper flakes. Whisk or shake well to dissolve the brown sugar completely.
- Incorporate avocado oil: Gradually whisk in the avocado oil until the dressing is well emulsified and combined. Set the dressing aside.
- Toss salad with dressing: When ready to serve, shake the dressing again if it has separated. Drizzle approximately three-quarters of the dressing over the salad mixture and toss well to coat evenly.
- Add cashews: Mix in three-quarters of the coarsely chopped cashews into the salad for a crunchy texture.
- Serve and garnish: If needed, add the remaining dressing to taste and garnish the salad with the remaining quarter cup of cashews for an attractive finish and extra crunch.
Notes
- The prepared kale slaw mix commonly contains finely chopped kale, Brussels sprouts, and purple cabbage, which adds great color and texture to the salad.
- You can make your own kale slaw by combining chopped kale and thinly sliced purple cabbage if you cannot find a prepared mix.
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 5g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
