Nut-Free Asian Crunch Salad
Bright, crisp, and bursting with fresh flavors, this Nut-Free Asian Crunch Salad is a vibrant medley of colorful vegetables tossed in a zesty homemade sesame-ginger dressing. Made with Napa and purple cabbage, crunchy bell peppers, sweet carrots, and refreshing cucumber, it's elevated with the addition of protein-packed edamame, aromatic green onions, and fresh cilantro. This nut-free twist on the classic Asian salad is topped with toasted sesame seeds for a subtle nuttiness without the allergens. Ready in just 20 minutes with no cooking required, it’s the perfect quick and healthy option for lunch, dinner, or a crowd-pleasing side dish. Plus, with its soy sauce and rice vinegar-based dressing, this salad offers a tangy, umami-packed punch that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 4 cups Napa cabbage
- 1 medium Red bell pepper
- 1 large Carrot
- 1 medium Cucumber
- 1 cup Purple cabbage
- 3 stalks Green onions
- 0.5 cup Cilantro
- 1 cup Edamame
- 2 tablespoons Sesame seeds
- 2 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Sesame oil
- 1 tablespoon Honey
- 1 teaspoon Fresh grated ginger
- 1 small Garlic clove
- 0.5 teaspoon Red pepper flakes
Instructions
Thinly slice the Napa cabbage and red bell pepper. Shred the carrot using a grater or a julienne peeler. Slice the cucumber into thin rounds, and thinly slice the purple cabbage.
Chop the green onions and cilantro finely. If it's frozen, thaw the edamame in a bowl of warm water and then drain.
In a large salad bowl, combine the Napa cabbage, red bell pepper, carrot, cucumber, purple cabbage, green onions, cilantro, and edamame.
Toast the sesame seeds in a dry skillet over medium heat for about 2-3 minutes until they are golden brown, stirring frequently. Set aside to cool.
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and red pepper flakes to make the dressing.
Pour the dressing over the salad ingredients in the bowl, and toss well to make sure everything is evenly coated.
Sprinkle the toasted sesame seeds over the salad, giving a final toss to distribute them evenly.
Serve immediately for peak crunchiness, or chill covered in the fridge for up to 4 hours to let the flavors meld.
Nutrition Facts
Calories |
713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 14.6 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 1456 mg | 63% | |
| Total Carbohydrate | 70.8 g | 26% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 37.9 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 387 mg | 30% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2375 mg | 51% | |
*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.
