Description
Crisp garden greens dance with zesty Asian dressing in this refreshing salad masterpiece. Crunchy vegetables and tangy sauce create a delightful harmony you’ll savor with each vibrant bite.
Ingredients
Scale
Salad Base:
- 4 cups mixed greens (romaine, spinach, or Napa cabbage)
- 1 cup red cabbage, shredded
- 1 cup carrots, julienned
- 1 red bell pepper, thinly sliced
- ½ cup cucumber, thinly sliced
Fresh Herbs and Nuts:
- ¼ cup green onions, chopped
- ¼ cup cilantro, chopped
- ¼ cup toasted almonds (or cashews/peanuts)
- 1 tablespoon sesame seeds
Dressing Ingredients:
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon honey (or maple syrup for vegan)
- 1 tablespoon olive oil
- 1 teaspoon fresh ginger, grated
- 1 teaspoon garlic, minced
- ½ teaspoon sriracha (optional for spice)
Instructions
- Craft a vibrant Asian-inspired dressing by vigorously whisking rice vinegar, soy sauce, sesame oil, honey, freshly grated ginger, minced garlic, and a splash of sriracha in a compact mixing vessel.
- Incorporate olive oil into the dressing, blending until the mixture achieves a harmonious, emulsified consistency with a glossy sheen.
- Prepare a crisp medley of mixed greens as the salad foundation, layering in thinly sliced red cabbage for dramatic color and textural contrast.
- Julienne carrots and bell peppers to add vivid crunch, complementing the tender greens with their bright, fresh character.
- Dice cucumber into delicate cubes, lending a cool, refreshing element to the salad’s overall composition.
- Sprinkle finely chopped green onions and fresh cilantro throughout the vegetable ensemble for aromatic complexity.
- Delicately drizzle the prepared sesame-ginger dressing over the salad, gently tossing to ensure each ingredient is elegantly coated.
- Garnish with a scattering of toasted almonds and sesame seeds, providing a nutty crunch that elevates the dish’s sensory experience.
- Serve immediately to preserve the salad’s vibrant texture and maximize flavor intensity.
Notes
- Customize the heat level by adjusting the amount of sriracha to suit your spice tolerance.
- Swap out mixed greens for kale or spinach to boost nutritional value and create different texture experiences.
- Create a protein-packed version by adding grilled chicken, tofu, or shrimp directly into the salad mix for a complete meal.
- Prepare dressing in advance and store in a sealed container in the refrigerator for up to five days, allowing flavors to meld and intensify.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Lunch, Appetizer
- Method: Blending
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 130
- Sugar: 3 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg