Crunchy Sweet and Sour Salad
Bright, bold, and irresistibly crisp, this Crunchy Sweet and Sour Salad is a colorful medley of fresh veggies tossed in a tangy-sweet Asian-inspired dressing. Featuring a vibrant mix of green and red cabbage, julienned carrots, red bell pepper, and cucumber, this salad is as nutritious as it is delicious. Toasted slivered almonds and sesame seeds provide the perfect nutty crunch, while a zesty dressing of soy sauce, rice vinegar, lime juice, and grated ginger ties everything together with a dynamic burst of flavor. Ready in just 25 minutes, this chilled salad is an ideal side dish for summer barbecues, potlucks, or a quick weeknight dinner. Packed with fresh produce and wholesome textures, it’s sure to impress your taste buds and your guests alike!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 cups green cabbage
- 2 cups red cabbage
- 2 medium carrots
- 1 medium red bell pepper
- 1 medium cucumber
- 3 stalks green onions
- 0.5 cup slivered almonds
- 1 tablespoon sesame seeds
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1.5 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon fresh lime juice
- 1 teaspoon ginger (grated)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Finely shred the green and red cabbage and place them in a large salad bowl.
Peel and julienne the carrots into thin strips. Add them to the salad bowl.
Thinly slice the red bell pepper and cucumber into bite-sized pieces. Add to the bowl.
Chop the green onions into small rounds and add them to the salad mixture.
Toast the slivered almonds in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. Add the almonds to the salad.
Toast the sesame seeds in the same skillet for 1-2 minutes until lightly golden. Sprinkle them over the salad.
In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, lime juice, grated ginger, salt, and black pepper to make the sweet and sour dressing.
Pour the dressing over the salad and toss everything together until evenly coated.
Let the salad sit in the refrigerator for 10-15 minutes to allow the flavors to meld.
Serve the salad chilled and enjoy its crisp, sweet, and tangy crunch!
Nutrition Facts
Calories |
249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.7 g | 18% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 737 mg | 32% | |
| Total Carbohydrate | 28.9 g | 11% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 16.2 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 138 mg | 11% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 752 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
