Low Sodium Asian Style Salad
Brighten up your mealtime with this Low Sodium Asian Style Salad, a refreshing and vibrant dish that's packed with flavor and nutrition. Featuring crisp Napa cabbage, sweet red bell pepper, crunchy carrots, and hydrating cucumbers, this salad is a colorful showcase of fresh produce. A sprinkle of toasted unsalted cashews and sesame seeds adds a delightful crunch, while aromatic cilantro and green onions elevate the flavors. The zesty homemade dressing, made with rice vinegar, lime juice, honey, and a hint of ginger, comes together in minutes without the need for high-sodium ingredients. Perfect as a light lunch, a side dish, or a healthy option for your next potluck, this heart-smart, low-sodium recipe proves you don't need salt to savor bold, Asian-inspired flavors. Ready in just 25 minutes, it’s an effortlessly wholesome addition to your table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups Napa cabbage
- 1 medium Red bell pepper
- 1 large Carrot
- 1 large Cucumber
- 3 stalks Green onions
- 0.5 cup Cilantro leaves
- 0.5 cup Unsalted cashews
- 1 tablespoon Sesame seeds
- 2 tablespoons Rice vinegar
- 2 tablespoons Lime juice
- 1 tablespoon Honey
- 1 teaspoon Ginger
- 1 clove Garlic
- 2 tablespoons Olive oil
- 0.25 teaspoon Black pepper
Instructions
Thinly slice the Napa cabbage and place it into a large salad bowl.
Julienne the red bell pepper and carrot. Add to the salad bowl.
Halve the cucumber lengthwise, scoop out the seeds with a spoon, then slice it thinly and add to the bowl.
Chop the green onions and cilantro leaves, then sprinkle them over the salad.
Toast the unsalted cashews in a dry skillet over medium heat for about 3-4 minutes until lightly browned. Add to the salad.
Toast the sesame seeds in the same skillet until golden, about 1-2 minutes. Add to the salad.
In a small mixing bowl, combine rice vinegar, lime juice, honey, grated ginger, and minced garlic.
Slowly whisk in olive oil to the mixture to create a dressing. Season with black pepper to taste.
Pour the dressing over the salad and toss everything together until well combined.
Serve the salad immediately, or refrigerate for up to an hour to let the flavors meld together, then enjoy!
Nutrition Facts
Calories |
909 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.7 g | 77% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 146 mg | 6% | |
| Total Carbohydrate | 83.9 g | 31% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 40.0 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 375 mg | 29% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2680 mg | 57% | |
*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.
