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Crunchy Asian Rainbow Chopped Salad with Ginger Dressing – Immune-Boosting & Vegan

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 250
A vibrant, colorful salad packed with fresh vegetables and a zesty ginger dressing, perfect for a healthy, immune-boosting meal.

Ingredients

For the Salad:

  • 2 cups red cabbage, finely shredded
  • 2 cups Napa or green cabbage, finely shredded
  • 1 large carrot, julienned or grated
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 cup shelled edamame, steamed & cooled
  • 1 cup sugar snap peas, thinly sliced
  • 3 green green onions, thinly sliced
  • ½ cup fresh cilantro leaves, chopped
  • ¼ cup sliced almonds, toasted
  • 2 tbsp sesame seeds, toasted

For the Ginger Dressing:

  • 3 tbsp rice vinegar
  • 2 tbsp low-sodium tamari or soy sauce
  • 1 tbsp maple syrup or honey
  • 1 tbsp toasted sesame oil
  • 1 tbsp fresh ginger, grated
  • 1 clove garlic, minced
  • 1 tsp fresh lime juice
  • ¼ tsp red pepper flakes (optional)

Instructions 

  • Whisk all dressing ingredients in a small bowl and set aside.
  • Toast almonds and sesame seeds in a dry skillet until fragrant (3-5 mins). Cool.
  • Prepare vegetables as listed and place in a large bowl.
  • Add edamame, cilantro, and half the nuts/seeds. Pour dressing over and toss gently.
  • Transfer to plates or a bowl, top with remaining nuts and seeds, and serve.

Notes

For extra crunch, add chopped peanuts or cashews.
Calories: 250kcal
Cost: $15
Course: Salad
Cuisine: Asian
Keyword: Healthy, Vegan, Vegetables