Asian Salad
This Asian Salad is filled with a vibrant fusion of fresh cabbage, crunchy carrots, and a refreshing cilantro lime vinaigrette! Elevate your meal with this colorful delight for the perfect healthy lunch or side dish for summer barbecues, picnics and potlucks.
Ingredients
- 4 cups Napa or Green cabbage , shredded; or 2 bags of your favorite coleslaw mix
- 2 cups red cabbage , shredded
- 1 large carrot , grated or julienne
- 3 green onions , thinly sliced
- 1/4 cup fresh chopped cilantro
- sliced almonds , for garnish
- 1/2 - 1 package uncooked crispy ramen noodles of choice (about 50 grams) , discard the seasoning packet. Lightly crushed or broken into smaller pieces. Optional, omit if preferred. Use King Soba Organic Brown Rice Ramen for gluten-free and vegan or Immi for a keto-friendy version.
ADDITIONAL SERVING / GARNISH OPTIONS:
- 1/4 cup fresh mint leaves
- toasted sesame seeds , for garnish
- 1/2 cup shredded cooked chicken , optional, can also sub with tofu or other protein of choice
Dressing:
- 3 tablespoons coconut aminos can also sub with gluten-free tamari or low sodium soy sauce if not soy-free
- 2 tablespoons apple cider vinegar can also sub with 3 tbsp rice vinegar
- 2 teaspoons toasted sesame oil
- 2 teaspoons fresh lime juice
- 1 teaspoon fish sauce can also sub with 1/2 teaspoon Trader Joe's Mushroom & Company All Purpose Mushroom Seasoning instead if you prefer not to use fish sauce
- 1 garlic clove , minced
- 1 teaspoon fresh ginger , grated or minced
- salt and pepper to taste
- 1/4 teaspoon red pepper flakes , optional
- 1/2 tablespoon sticky sweetener of choice , such as maple syrup, honey, organic agave or low carb / sugar-free / Whole30 liquid sweetener of your choice such as Lakanto, Swerve, homemade date paste, etc.
- 1-2 tablespoons tahini OR nut butter of choice , optional for a creamier dressing
Instructions
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In a large bowl, combine the two cabbage and grated carrots.
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In a small mixing bowl, whisk together the ingredients for the dressing. Taste and adjust seasoning to your liking.
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Pour the desired amount of dressing over the salad and toss to combine. Place in the fridge for about 10-20 minutes for flavors to meld.
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Right before serving, fold in green onions, cilantro and almonds. If adding the ramen noodles, break the noodles apart slightly, or to desired size and discard the seasoning packet. Add them to the salad along with any additional toppings you desire, such as mint leaves or toasted sesame seeds.
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Best enjoyed immediately or on the same day.
Recipe Notes
* Nutritional info is calculated without the cooked chicken or nut buttter.
If including chicken, the macros would be:
65 calories, 4g Protein, 2g Fat
How to store
While this slaw is best enjoyed fresh, you can store any leftovers in an airtight container in the refrigerator for a day or two.
If making ahead, store the dressing and the salad ingredients in separate resealable containers in the fridge up to 2 days ahead. Combine dressing on the day of serving.
Avoid freezing, as the vegetables may lose their texture and become watery when thawed.