Description
This Asian Crunch Salad is a vibrant and refreshing dish combining kale slaw, shredded cabbage, crisp vegetables, and crunchy cashews, all tossed in a tangy and slightly sweet Asian-inspired dressing made from soy sauce, ginger, rice wine vinegar, lime juice, and avocado oil. Perfect as a light lunch or a side salad for gatherings, this salad offers a wonderful combination of textures and flavors with an easy-to-make dressing.
Ingredients
Scale
Salad
- 3 cups kale slaw (remove large woody stems)
- 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 (divided)
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 salad base: Pick through the kale slaw and remove any large, woody stem pieces, leaving only the tender leaves. In a large bowl, combine the kale slaw, shredded cabbage, diced cucumber, shredded carrots, sliced bell peppers, and scallions if using.
- Make the dressing: In a separate bowl or a dressing jar, combine the soy sauce, grated fresh ginger, rice wine vinegar, lime juice, light brown sugar, and a pinch of red pepper flakes. Whisk or shake to fully dissolve the brown sugar, then slowly whisk in the avocado oil until the dressing emulsifies. Set aside.
- Dress the salad: When ready to serve, shake the dressing to recombine if it has separated. Drizzle approximately ¾ of the dressing over the salad mixture. Toss well to evenly coat all the vegetables with the dressing.
- Add cashews and adjust dressing: Sprinkle ¾ cup of the coarsely chopped cashews over the tossed salad. If desired, add the remaining dressing gradually to achieve your preferred flavor intensity and consistency.
- Garnish and serve: Garnish the salad with the remaining ¼ cup chopped cashews for added texture and crunch. Serve immediately for the best texture and freshness.
Notes
- The prepared kale slaw mix used includes finely chopped kale, sliced Brussels sprouts, and purple cabbage, which adds color and texture. You can substitute with a homemade mix of chopped kale and thinly sliced purple cabbage if preferred.
- Adjust the amount of red pepper flakes according to your preferred spice level.
- This salad is best served fresh to maintain the crunchiness of the vegetables and nuts.
- For a nut-free version, omit cashews or substitute with toasted sunflower seeds or pumpkin seeds.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
