Description

When I first made this Asian Salad, I was craving something fresh, crunchy, and full of vibrant flavors. I wanted a salad that could be as simple or as hearty as I needed, perfect on its own or as a complement to any meal. This recipe turned out to be the answer — crisp, colorful, and bursting with layers of flavor and texture

Ingredients

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

Optional Additions
1/4 cup fresh mint leaves
Toasted sesame seeds, for garnish
1/2 cup shredded cooked chicken or tofu

For the Dressing
3 tablespoons coconut aminos (or tamari/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)
1 garlic clove, minced
1 teaspoon fresh ginger, grated
Salt and pepper to taste
1/4 teaspoon red pepper flakes (optional)
1/2 tablespoon sticky sweetener of choice (maple syrup, honey, agave, or sugar-free alternative)
1–2 tablespoons tahini or nut butter of choice (optional, for creamier dressing)

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Instructions

Step 1: In a large mixing bowl, combine the shredded Napa or green cabbage, red cabbage, and grated carrot

Step 2: In a small bowl, whisk together the coconut aminos, apple cider vinegar, toasted sesame oil, lime juice, fish sauce or mushroom seasoning, minced garlic, grated ginger, sweetener, and optional tahini or nut butter

Step 3: Taste the dressing and adjust the seasoning with salt, pepper, or extra lime juice if needed

Step 4: Pour the desired amount of dressing over the cabbage mixture

Step 5: Toss everything together until the vegetables are well coated in the dressing

Step 6: Place the salad in the fridge to chill for 10–20 minutes to allow the flavors to meld

Step 7: Right before serving, fold in the sliced green onions, chopped cilantro, and sliced almonds

Step 8: If using crispy ramen noodles, break them slightly and fold them into the salad along with any additional garnishes like mint leaves or toasted sesame seeds

Step 9: Toss gently to combine and serve immediately