Paleo Asian Crunch Salad
Bright, bold, and bursting with texture, this Paleo Asian Crunch Salad is a feast for both the eyes and the palate! Packed with vibrant Napa and red cabbage, crunchy carrots, crisp bell peppers, and aromatic cilantro, this nutrient-rich salad gets a flavor boost from its zesty dressing made with olive oil, coconut aminos, apple cider vinegar, fresh ginger, and garlic. Topped with toasted almonds and sesame seeds, every bite delivers a satisfying crunch, making it a perfect side dish or even a main course with the addition of grilled protein. Paleo-friendly, gluten-free, and incredibly easy to prepare in just 20 minutes, this refreshing salad offers a healthy, guilt-free way to enjoy Asian-inspired flavors!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups Napa cabbage
- 2 cups Red cabbage
- 2 large Carrots
- 1 large Red bell pepper
- 3 stalks Green onions
- 0.5 cup Cilantro leaves
- 0.5 cup Almonds
- 2 tablespoons Sesame seeds
- 0.25 cup Olive oil
- 3 tablespoons Apple cider vinegar
- 2 tablespoons Coconut aminos
- 1 tablespoon Fresh ginger
- 2 cloves Garlic
- 1 tablespoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Start by preparing the vegetables. Finely shred the Napa cabbage and red cabbage, and set them aside in a large mixing bowl.
Peel and julienne the carrots. Add them to the bowl with the cabbages.
Thinly slice the red bell pepper and chop the green onions. Add them to the salad mixture along with the cilantro leaves.
Roughly chop the almonds and set them aside. If desired, lightly toast the almonds and sesame seeds in a dry pan over medium heat for about 3-4 minutes, stirring frequently, until they're golden and fragrant. Allow them to cool slightly before adding them to the salad.
In a small bowl or a jar with a lid, combine the olive oil, apple cider vinegar, coconut aminos, freshly grated ginger, minced garlic, honey, salt, and black pepper.
Whisk or shake the dressing ingredients until well combined and emulsified.
Pour the dressing over the salad and toss everything together until the vegetables are well coated.
Just before serving, top the salad with chopped almonds and sesame seeds for added crunch, then give it a final toss.
Serve immediately as a refreshing side dish or a main course by adding grilled chicken or shrimp if desired.
Nutrition Facts
Calories |
1395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.4 g | 133% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1966 mg | 85% | |
| Total Carbohydrate | 92.5 g | 34% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 49.0 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 593 mg | 46% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2527 mg | 54% | |
*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.
