Ingredients
- Mixed salad greens
- Cabbage (green and purple)
- Carrots (julienned)
- Cucumber (sliced)
- Red bell pepper (sliced)
- Fresh herbs (cilantro and mint)
- Roasted cashews
- Lime (for dressing)
- Sesame oil
- Ginger (grated)
- Soy sauce
- Honey or maple syrup
- Salt and pepper to taste
Instructions
- Prepare your vegetables: chop the salad greens, julienne the cabbage and carrots, and slice the cucumber and bell pepper.
- In a large bowl, combine all the chopped vegetables and herbs.
- In a small bowl, whisk together the lime juice, sesame oil, grated ginger, soy sauce, honey, salt, and pepper to create the dressing.
- Pour the dressing over the salad and toss well to combine.
- Top the salad with roasted cashews before serving.
- Enjoy immediately or prepare in advance for meal prep.
Notes
For best taste, serve fresh. Store leftovers in an airtight container for up to 2 days. Keep dressing separate if possible to maintain crunchiness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 10g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg