Description

A vibrant medley of crunchy vegetables in a tangy sesame-lime dressing. This nutrient-packed salad balances sweet, savory, and zesty notes with toasted cashews and crispy noodles, making it a versatile side or light main dish.

Ingredients

White cabbage—1 head, thinly sliced
Red cabbage—1 head, thinly sliced
Red bell pepper—1, cut into thin strips
Carrot—1, julienned or spiralized
Sugar snap peas—1 cup, chopped into 1-inch pieces
Green onions—3, chopped
Cilantro—1 tablespoon, chopped
Sesame seeds—1 tablespoon (plus extra for topping)
Cashews—1/2 cup, toasted and chopped
Crispy Chow Mein noodles or wontons—1/2 cup (for crunch)
Sesame oil—4 tablespoons
Rice vinegar—4 tablespoons
Honey—2 tablespoons
Lime juice—2 tablespoons
Fresh ginger—1 teaspoon, grated

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Instructions

Thinly slice both cabbages and combine in a large bowl.
Add julienned carrot, chopped bell pepper, snap peas, green onions, and cilantro.
In a jar, mix sesame oil, rice vinegar, honey, lime juice, and grated ginger.
Pour dressing over salad and toss to coat.
Fold in sesame seeds, cashews, and noodles for texture.
Taste and adjust seasoning if needed.

Notes

Add grilled tofu, shredded chicken, or fried shrimp for a protein-packed main dish.
Swap carrots for mango julienne for a tropical twist.
Store in airtight container for up to 24 hours (not recommended for noodles after 4 hours).
Replace chow mein noodles with rice cakes for a lighter crunch.

Prep Time: 15
Category: Dinner
Method: Tossing
Cuisine: Asian Fusion

Nutrition

Serving Size: 1.5 cups
Calories: 240
Sugar: 8g
Sodium: 600mg
Fat: 14g
Saturated Fat: 2g
Carbohydrates: 18g
Fiber: 4g
Protein: 5g
Cholesterol: 0mg