Soy-Free Asian Crunch Salad
Elevate your salad game with this vibrant and healthy Soy-Free Asian Crunch Salad, a refreshing twist on the classic Asian-inspired dish! Bursting with colorful vegetables like Napa cabbage, red bell pepper, carrots, and cucumber, this recipe offers a satisfying crunch in every bite. Fresh herbs like cilantro and mint add a fragrant depth, while toasted almonds provide a perfectly nutty finish. The zesty homemade dressing of sesame oil, lime juice, honey, and a hint of ginger ties it all together, delivering bold, umami-rich flavors without any soy-based ingredients. Ready in just 25 minutes, this gluten-free and soy-free salad is perfect as a light lunch, a side dish, or a crowd-pleasing party addition. Dive into a bowl of fresh, wholesome, and allergy-friendly goodness today!
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Recipe Information
Ingredients
- 4 cups Napa cabbage
- 2 cups Red cabbage
- 1 cup Carrots
- 1 medium Red bell pepper
- 1 medium Cucumber
- 2 stalks Green onions
- 0.5 cup Almonds
- 0.25 cup Fresh cilantro
- 0.25 cup Fresh mint
- 3 tablespoons Sesame oil
- 2 tablespoons Rice vinegar
- 1 tablespoon Honey
- 2 tablespoons Lime juice
- 1 teaspoon Ginger
- 1 minced Garlic clove
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by thinly slicing 4 cups of Napa cabbage and 2 cups of red cabbage. Place them in a large mixing bowl.
Julienne 1 cup of carrots and add to the bowl.
Slice one medium red bell pepper into thin strips and add to the salad.
Slice one medium cucumber into half moons and combine with other ingredients in the bowl.
Chop 2 stalks of green onions and sprinkle them over the salad.
Roughly chop 0.5 cup of almonds.
Toast the chopped almonds in a dry skillet over medium heat for about 4-5 minutes, stirring frequently to prevent burning. Remove from heat and allow to cool.
Chop 0.25 cup of fresh cilantro and 0.25 cup of fresh mint leaves, then add them to the salad bowl for freshness.
In a small bowl or jar, whisk together 3 tablespoons of sesame oil, 2 tablespoons of rice vinegar, 1 tablespoon of honey, and 2 tablespoons of lime juice.
Grate 1 teaspoon of ginger and mince 1 garlic clove, then add these to the dressing mixture.
Season the dressing with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Mix well.
Pour the dressing over the salad ingredients and toss thoroughly to ensure everything is well coated with the dressing.
Sprinkle the toasted almonds over the top of the salad for a crunchy finish.
Serve immediately and enjoy the vibrant flavors and crunchy textures of this soy-free Asian crunch salad.
Nutrition Facts
Calories |
1108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.9 g | 101% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 17.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1343 mg | 58% | |
| Total Carbohydrate | 85.8 g | 31% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 43.3 g | ||
| Protein | 23.1 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 524 mg | 40% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1977 mg | 42% | |
*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.
