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Asian Crunch Salad

A no-cook, texture-packed salad with two crunchy cabbages, mandarin oranges, and a sesame ginger dressing that converts even the biggest salad haters
Prep Time 15 minutes
Rest Time 10 minutes
Servings: 4 people
Course: Salad
Cuisine: Asian-Inspired

Ingredients
  

Main Salad:
  • 2 cup purple cabbage | thinly sliced
  • 2 cup green cabbage | thinly sliced
  • 1 cup shredded carrots
  • 1 cup edamame | shelled and thawed
  • 3 cup green onions | thinly sliced
  • 1 cup mandarin orange segments | drained
  • 1/2 cup roasted peanuts or cashews
  • 1/2 cup crispy wonton strips
  • 2 tbsp sesame seeds | toasted
Handful of fresh cilantro
Dressing:
  • 3 tbsp soy sauce (or tamari)
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic | minced
Juice of 1 lime
  • 1 tbsp sriracha (optional)

Method
 

  1. Make Dressing: Combine all dressing ingredients in a small bowl or jar and whisk until fully combined. Set aside to let flavors develop.
  2. Prep Cabbage: Slice purple and green cabbage paper-thin. Add to a large mixing bowl.
  3. Add Vegetables: Add shredded carrots, green onions, and edamame to the cabbage. Toss lightly.
  4. Add Fruit & Nuts: Gently fold in mandarin orange segments and roasted peanuts.
  5. Dress Salad: Pour two-thirds of the dressing over the salad and toss. Add more dressing as needed.
  6. Rest: Let the dressed salad sit for 10 minutes to allow flavors to meld.
  7. Top & Serve: Top with crispy wonton strips, toasted sesame seeds, and fresh cilantro right before serving.

Notes

Equipment & Pro Tips / Notes

  • Equipment Needed: Mandoline slicer or sharp knife, fine box grater, mixing bowls.
  • Critical Note: Always add wonton strips right before serving to avoid them getting soggy.
  • Storage: Undressed salad stays fresh in an airtight container in the fridge for up to 3 days.
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