Ultimate Crunchy Asian Salad

Shopping list

• 3 cups green cabbage — thinly shredded

  Sub
• 2 cups red cabbage — thinly shredded

  Sub
• 1.5 cups carrots — julienned or shredded

  Sub
• 1 whole English cucumber — thinly sliced or julienned

  Sub
• 1 whole ripe avocado — diced

  Sub
• 0.25 cups green onions — chopped

  Sub
• 1 cup edamame beans

  Sub
• 3 tbsp low-sodium soy sauce

  Sub
• 2 tbsp rice vinegar

  Sub
• 2 tbsp toasted sesame oil

  Sub
• 1 tbsp olive oil or avocado oil

  Sub
• 1 tbsp honey

  Sub
• 1 tbsp fresh lime juice

  Sub
• 2 cloves garlic cloves — minced

  Sub
• 1 tsp fresh ginger — grated

  Sub
• 0.25 cups toasted sesame seeds

  Sub
• 0.33 cups chopped roasted peanuts or slivered almonds

  Sub
• 1 cup crispy fried shallots or crispy onions or crispy wonton/ramen noodle strips

  Sub

Step by step

1. 1

   Thinly shred the green and red cabbage. Julienne the carrots and cucumber, dice the avocado, and slice the green onions. Place everything into a large mixing bowl with the edamame beans.

2. 2

   In a small bowl or mason jar, whisk together the soy sauce, rice vinegar, sesame oil, olive oil, honey, lime juice, minced garlic, and grated ginger until smooth and well combined.

3. 3

   Pour the dressing over the vegetables and gently toss until everything is evenly coated.

4. 4

   Just before serving, fold in half of the toasted sesame seeds and chopped peanuts or almonds to distribute the crunch throughout the salad.

5. 5

   Transfer the salad to a serving bowl. Top generously with the crispy fried shallots, crispy onions, or wonton strips. Finish with the remaining sesame seeds, extra peanuts or almonds, and serve immediately for maximum crispness.