Description

Make this fresh and crunchy Asian Salad! Crisp veggies, savory dressing, and optional ramen crunch make it the perfect side or light meal. Vegan, gluten-free, and customizable.

Ingredients

Scale

For the Salad:

4 cups Napa or green cabbage, shredded (or 2 bags coleslaw mix)
2 cups red cabbage, shredded
1 large carrot, grated or julienned
3 green onions, thinly sliced
¼ cup fresh chopped cilantro
Sliced almonds, for garnish
½ to 1 package uncooked crispy ramen noodles, lightly crushed (optional)

Additional Optional Garnishes:

¼ cup fresh mint leaves
Toasted sesame seeds
½ cup shredded cooked chicken or tofu (optional)

For the Dressing:

3 tablespoons coconut aminos (or gluten-free tamari or low-sodium soy sauce)
2 tablespoons apple cider vinegar (or 3 tablespoons rice vinegar)
2 teaspoons toasted sesame oil
2 teaspoons fresh lime juice
1 teaspoon fish sauce (or mushroom seasoning for vegetarian)
1 garlic clove, minced
1 teaspoon fresh ginger, grated
Salt and pepper, to taste
¼ teaspoon red pepper flakes (optional)
½ tablespoon sticky sweetener (maple syrup, honey, agave, or low-carb sweetener)
1–2 tablespoons tahini or nut butter of choice (optional, for creamier dressing)

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Instructions

Step 1: Prepare the Vegetables
In a large bowl, combine the shredded Napa or green cabbage, red cabbage, and grated carrot.
Toss gently to mix the colors and textures evenly.

Step 2: Make the Dressing
In a small bowl, whisk together the coconut aminos, apple cider vinegar, sesame oil, lime juice, fish sauce (or mushroom seasoning), minced garlic, grated ginger, sweetener, and optional tahini or nut butter.
Taste and adjust the seasoning with salt, pepper, or more vinegar if you prefer a sharper tang.

Step 3: Dress the Salad
Pour the desired amount of dressing over the cabbage and carrot mixture.
Toss well to coat all the veggies thoroughly.
Refrigerate for 10–20 minutes to allow the flavors to meld beautifully.

Step 4: Add Fresh Herbs and Crunch
Just before serving, fold in the green onions, chopped cilantro, and sliced almonds.
If using, crush the uncooked ramen noodles slightly and sprinkle them over the top.
Add any additional garnishes like fresh mint leaves or toasted sesame seeds.

Step 5: Serve and Enjoy
Serve immediately for the best crunch and flavor.
You can add optional shredded chicken or tofu for a heartier meal.

Storage Instructions

Keep Fresh:
Store any undressed salad in an airtight container in the fridge for up to 2 days.
If dressed, enjoy it within a few hours to maintain the best texture.

Make Ahead:
You can prep all the salad components and dressing separately up to a day ahead.
Toss together just before serving for maximum crunch.

Warm Up:
This salad is best served cold or at room temperature.
No warming needed.