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–+ servings
Asian Crunch Salad with Ginger Dressing

Asian Crunch Salad with Ginger Dressing for Fresh Flavor Bliss

This Asian Crunch Salad with Ginger Dressing offers vibrant flavors and a wholesome meal option perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups shredded chicken use rotisserie chicken for quick preparation
  • 2 cups chopped red and green cabbage can substitute with kale
  • 1 cup shredded carrots pre-shredded options can save you time
  • 1 cup diced red and yellow bell peppers green bell peppers can be used for sharper taste
  • ½ cup diced green onions
  • ½ cup chopped cilantro parsley can be used if preferred
  • ½ cup chopped cashews almonds or sunflower seeds can be used for nut-free version
  • 1 cup wonton strips crispy noodles can be an alternative
For the Dressing
  • ½ cup olive oil avocado oil is a great substitute
  • ¼ cup rice vinegar white wine vinegar can also be used
  • 2 tablespoons sesame oil use sparingly for milder taste
  • 3 tablespoons soy sauce tamari is a gluten-free alternative
  • 2 tablespoons lime juice can use lemon juice for freshness
  • 1 tablespoon sugar honey or maple syrup can be alternatives
  • 2 teaspoons fresh grated ginger ground ginger can be used if necessary
  • 2 cloves minced garlic fresh garlic is recommended for best taste
For Garnish
  • 2 tablespoons sesame seeds sprinkle generously for extra touch

Equipment

  • Mixing bowl
  • whisk
  • Serving Bowl

Method
 

Directions
  1. In a large mixing bowl, whisk together olive oil, rice vinegar, sesame oil, soy sauce, lime juice, sugar, ginger, and garlic. Whisk for about 1-2 minutes until the mixture is well combined and emulsified.
  2. In a separate large mixing bowl, combine shredded chicken, chopped cabbage, shredded carrots, diced bell peppers, diced green onions, and chopped cilantro. Add won ton strips and chopped cashews to the mix.
  3. Pour the dressing generously over the salad mixture and mix everything thoroughly for about 1-2 minutes.
  4. Transfer the salad to a large serving bowl or individual plates, garnish with extra won ton strips and a sprinkle of fresh cilantro, and serve immediately.
  5. Store leftovers in an airtight container in the refrigerator for up to 2-3 days.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 400mgFiber: 5gSugar: 8gVitamin A: 600IUVitamin C: 50mgCalcium: 50mgIron: 2mg

Notes

Prep the vegetables and cook chicken a day in advance to save time. Store salad components separately and mix just before serving to maintain crunch.

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