Love this Crunchy Asian Salad!!! I’ve been stocking my refrigerator with crispy vegetables and making a double batch of the Asian Salad Dressing so that I can prepare this salad at a moment’s craving (which by the way has been just about everyday for lunch).
The vegetables for this salad is simply versatile so you can use any crispy vegetables you like. In the ingredient list below I have listed what i usually prefer but you can certainly use any of the following: broccoli, brussel sprouts, cabbage, fennel, carrots, cauliflower, bell pepper,snow peas, peapods, etc.
The Asian Salad Dressing is what makes this salad TOP NOTCH! Along with the dressing though I would definitely not skip out on the scallions and cilantro as it enhances the flavor of the dressing even more.
The Crunchy Asian Salad is surprisingly filling without a ton of added calories (the dressing is super flavorful so a light drizzle over the vegetables is all you need). It can be enjoyed just as a salad, served alongside fish, tofu and chicken or compliment an asian-inspired dish such as poke bowls. You can even add it to tacos and burgers for an added fusion twist.
Hope you enjoy this salad as much as I do.
Recipe adapted from Feasting At Home.
Crunchy Asian Salad
A crispy salad made with a delicious asian salad dressing. Eating up vegetables couldn't come any easier.
Ingredients
- FOR THE SALAD:
- 1 pound (450g) crispy vegetables, ALL SHREDDED/thinly sliced. Some choices are: white and red cabbage, peapods, carrots, fennel, broccoli, cauliflower, bell peppers, brussel sprouts. Choose your favorites or whatever you have on hand.
- 3 scallions, sliced
- 1/4 cup cilantro, chopped
- FOR THE ASIAN SALAD DRESSING:
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon toasted sesame oil
- 1/4 cup rice wine vinegar
- 3 tablespoons honey
- 1 tablespoon soy sauce
- 1 garlic clove, finely grated
- 1 tablespoon fresh ginger, finely grated
- 1/2 teaspoon salt
- TOPPINGS:
- 2 tablespoons toasted sesame seeds
- crushed roasted peanuts (optional)
- more chopped cilantro for garnish on top
Directions
- Step 1 Add all the dressing ingredients to a bowl and whisk until well combined. Set aside in the refrigerator while you prepare the salad. For the garlic and ginger make sure to use a grater to get best results.
- Step 2 In a large bowl add all your vegetables. Make sure everything is thinly sliced.
- Step 3 Pour dressing over the vegetables (do this in batches so that you don’t end up with drenched vegetables). Toss well, taste and add more dresing if needed. A little dressing goes a long way so you may end up with some reserved salad dressing (which you can use in the coming days because the dressing keeps well in the fridge for up to 4 days). Alternatively if you want to make individual servings you can simply add the vegetables directly on to each plate and drizzle dressing and garnish on top.
- Step 4 Garnish with toasted sesame seeds (and crushed roasted peanuts if using). To get maximum flavor out of the sesame seeds I always use my fingers to crush them before garnish. Try it!