Asian Crunch Salad
Directions
- 1Shred and chop all vegetables and add to a large bowl.
- 2Toast almonds in dry pan 2–3 mins until golden.
- 3Whisk all dressing ingredients together until combined.
- 4Pour dressing over salad and toss thoroughly.
- 5Pile high in serving bowl.
- 6Top generously with sesame seeds and crispy fried noodles right before serving.
Ingredients
- 2 cups green cabbage, shredded
- 1 cup purple cabbage, shredded
- 1 cup cucumber, chopped
- 1 cup shredded carrots
- 3 green onions, sliced
- 0.5 cup fresh cilantro
- 0.5 cup sliced almonds, toasted
- 2 tbsp sesame seeds
- 1 cup crispy fried noodles for topping
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp fresh ginger, grated
- 2 garlic cloves, minced
- 1 tsp chili flakes
Equipment
large bowldry pan
Tips
- Add noodles at the very last second or they go soggy
- Massage the cabbage with a pinch of salt first to soften it
- Chill the dressed salad 15 mins before serving for deeper flavor
- Add grilled chicken or shrimp to make it a full meal
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