Asian Crunch Salad with Ginger Dressing (Meal Prep)

Asian Crunch Salad with Ginger Dressing (Meal Prep)

Mallory

This Asian Crunch Salad recipe is the perfect balance of crunchy, savory, and sweet. Fresh vegetables and herbs are mixed with roasted cashews and topped with a zesty lime & sesame ginger dressing. If you're into crunchy salads made with colorful and vibrant vegetables, add this to your meal prep for the week!

5 from 1 vote

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Prep Time 10

Cook Time 5

Course lunch, Salad

Cuisine Asian

Servings

Calories 160 kcal

Equipment

1 vegetable chopper optional

Ingredients

2 cups green cabbage, chopped
2 cups purple cabbage, chopped
2 carrots, grated (about 1½ cups)
3 green onions, chopped
½ cup cilantro, chopped
¼ cup fresh mint, chopped (about 10 leaves)
½ cup cashews, chopped (I use roasted & salted)

For Lime Ginger Dressing

¼ cup fresh lime juice about 2 limes (60 ml)
1 tablespoon extra virgin olive oil or avocado oil (15 ml)
1 tablespoon toasted sesame oil (15 ml)
1 tablespoon maple syrup (15 ml)
1 tablespoon rice vinegar (15 ml)
1½ tablespoon low sodium soy sauce or coconut aminos (22 ml)
½ tablespoon grated ginger root about 1 inch of ginger root
1 garlic clove, minced
¼ teaspoon crushed red pepper flakes more to taste
⅕ teaspoon black pepper (optional)

Instructions

With a sharp knife, food processor, or boxed vegetable chopper, finely chop your crunchy veggies and the cashews. Combine the salad ingredients in a large mixing bowl.
To make the dressing, mix together all the ingredients in a small bowl or container with a lid and whisk until the oil is emulsified. Here are the full instructions for the Lime Ginger Dressing!
Pour the Lime Ginger dressing on top of the salad and give it a good toss.
Optional: add your favorite protein!

Video

Notes

Expert Tips

I suggest shredding the vegetables pretty finely for this recipe. It helps to ensure everything gets coated in the lime dressing.
For the dressing, use a citrus zester to grate your ginger.
For a shortcut, use packaged slaw and a bag of shredded carrots.

Meal Prep & Storage

Meal Prep: to prep in advance, chop your veggies and make the dressing in advance. Store the salad components and dressing in separate airtight containers in the fridge. I like to store my dressing in a mason jar with a lid. When you're ready to serve, add the dressing and combine.

Storage: Refrigerate leftovers in an airtight container in the fridge for up to 3-4 days. The flavors will absorb as it's stored and deepen the flavor!

Additional Nutrition Information

While healthy means something different to everyone, this Crunchy Asian Salad is a nutrient-rich option. It contains several nutrients including dietary fiber for a healthy gut from the crispy veggies and heart-healthy fats that also support brain health and hormone health from the olive oil and sesame oil in the dressing. This recipe also contains antioxidants Vitamins E, K, C, A, and B vitamins.

Dietitian Tip

One of the best ways to ensure you'll eat (and enjoy!) your vegetables is to make sure they taste great by choosing combinations that pair well together. And my secret weapon to convert any veggie-hater into a lover is to add a great sauce or dressing. Making a homemade dressing that contains nutrient-rich ingredients like the Lime Ginger Dressing used in this Crunchy Asian Salad is a double win: flavor + nutrition. 😊

For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊

Nutrition

Serving: 1 cupCalories: 160kcalCarbohydrates: 15gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 150mgPotassium: 280mgFiber: 3gSugar: 6g

Keyword dairy free, plant-based, vegan

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