Low Sodium Asian Crunch Salad
Brighten up your table with this irresistible Low Sodium Asian Crunch Salad, a vibrant and flavorful dish that’s as nutritious as it is delicious! Packed with crisp Napa and red cabbage, crunchy carrots, and sweet red bell peppers, this colorful salad is complemented by the creaminess of unsalted cashews and the freshness of cilantro. The star of the show is the zesty homemade dressing, featuring ginger, garlic, rice vinegar, honey, and low sodium soy sauce, perfectly balancing sweet and savory notes while keeping the sodium content in check. Toasted sesame seeds add a delightful nutty crunch, elevating every bite. Ready in just 20 minutes and completely no-cook, this salad is a quick, healthy option for lunch, dinner, or a crowd-pleasing potluck dish. Enjoy it fresh and crisp or let it marinate for an even deeper flavor experience!
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Recipe Information
Ingredients
- 4 cups Napa cabbage
- 2 cups Red cabbage
- 1 cup Carrots, julienned
- 1 Red bell pepper, thinly sliced
- 3 Green onions, sliced
- 1 cup Unsalted cashews
- 0.5 cup Chopped cilantro
- 2 tablespoons Sesame seeds
- 1 teaspoon Fresh ginger, minced
- 1 teaspoon Garlic, minced
- 3 tablespoons Rice vinegar
- 2 tablespoons Low sodium soy sauce or tamari
- 2 teaspoons Honey
- 1 tablespoon Sesame oil
- 2 tablespoons Olive oil
Instructions
Start by preparing the vegetables: thinly slice the Napa cabbage and red cabbage, julienne the carrots, and slice the red bell pepper and green onions.
In a large mixing bowl, combine the Napa cabbage, red cabbage, carrots, red bell pepper, and green onions.
Add the unsalted cashews and chopped cilantro to the bowl with the vegetables.
In a small dry skillet over medium heat, lightly toast the sesame seeds, stirring frequently until golden and fragrant, about 2-3 minutes. Remove from the skillet and set aside to cool.
In a small bowl, whisk together the minced ginger, minced garlic, rice vinegar, low sodium soy sauce or tamari, honey, sesame oil, and olive oil to create the dressing.
Pour the dressing over the salad mixture and toss thoroughly to ensure all ingredients are evenly coated.
Sprinkle the toasted sesame seeds over the top of the salad.
Serve immediately for a crisp salad or let it sit in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Nutrition Facts
Calories |
1400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.5 g | 131% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 12.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1237 mg | 54% | |
| Total Carbohydrate | 101.4 g | 37% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 41.8 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 371 mg | 29% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2859 mg | 61% | |
*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.
