Description
A vibrant, nutrient-packed salad featuring shredded cabbage, fresh herbs, and a punchy, zesty lime ginger dressing.
Ingredients
2 cups green cabbage, shredded
2 cups purple cabbage, shredded
2 carrots, grated (about 1½ cups)
1 red bell pepper, cut into thin strips
3 green onions, chopped
½ cup cilantro, chopped
¼ cup fresh mint, chopped (about 10 leaves)
½ cup cashews, chopped (roasted & salted)
1 cup shredded chicken (optional)
¼ cup fresh lime juice (about 2 limes)
1 tablespoon extra virgin olive oil or avocado oil
1 tablespoon toasted sesame oil
1 tablespoon maple syrup
1 tablespoon rice vinegar
1½ tablespoon low sodium soy sauce or coconut aminos
½ tablespoon grated ginger root
1 garlic clove, minced
¼ teaspoon crushed red pepper flakes
¼ teaspoon black pepper
Instructions
Step 1: Combine the shredded green cabbage, purple cabbage, grated carrots, red bell pepper, green onions, cilantro, and mint in a large mixing bowl.
Step 2: In a small jar, whisk together the lime juice, oils, maple syrup, rice vinegar, soy sauce, grated ginger, minced garlic, and red pepper flakes.
Step 3: Pour the dressing over the salad vegetables and toss thoroughly to ensure even coating.
Step 4: If using, add the shredded chicken and toss again.
Step 5: Let the salad sit for 5-10 minutes for flavors to meld.
Step 6: Top with chopped cashews just before serving to maintain maximum crunch.
Notes
To make this vegan, ensure you use maple syrup and skip the chicken. Use tamari for a gluten-free version.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 245 kcal
- Sugar: 8g
- Sodium: 320mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
