Description

This Asian Crunch Salad is a vibrant and refreshing dish combining a mix of kale slaw, green cabbage, cucumbers, carrots, and bell peppers, all tossed in a tangy and slightly sweet Asian-inspired dressing with a delightful cashew crunch. Perfect as a light lunch or a colorful side, this salad balances crisp textures and bold flavors with a hint of spice from red pepper flakes.

Ingredients

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Cashew Crunch Salad

3 cups kale slaw (prepared mix of kale, sliced Brussels sprouts, and purple cabbage)
3 cups shredded green cabbage
1 cup diced cucumber
¾ cup shredded carrots
1 cup thinly sliced bell pepper (red, orange, or yellow)
¼ cup thinly sliced scallions (optional)
1 cup coarsely chopped cashews

Asian Dressing

3 tablespoons soy sauce
2 tablespoons grated fresh ginger
¼ cup rice wine vinegar
2 tablespoons fresh lime juice
¼ cup light brown sugar
Pinch of red pepper flakes
⅔ cup avocado oil

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Instructions

Prepare the greens: Pick through the kale slaw and remove any large and woody stem pieces to keep only the tender leaves. In a large bowl, combine the kale slaw, shredded green cabbage, diced cucumber, shredded carrots, sliced bell peppers, and scallions (if using).
Make the dressing: In a separate bowl or dressing jar, combine soy sauce, grated fresh ginger, rice wine vinegar, fresh lime juice, light brown sugar, and a pinch of red pepper flakes. Whisk or shake well to dissolve the brown sugar completely. Then, slowly whisk in the avocado oil until the dressing is emulsified. Set aside.
Toss the salad: When ready to serve, shake the dressing again if it has separated. Drizzle about three-quarters of the dressing over the salad mixture and toss gently to combine thoroughly.
Add cashews and adjust: Mix in three-quarters cup of the coarsely chopped cashews into the salad. Taste and, if desired, add the remaining dressing to enhance the flavor.
Garnish and serve: Garnish the salad with the remaining quarter cup of cashews for extra crunch and serve immediately for the freshest texture and taste.

Notes

The kale slaw mix typically includes finely chopped kale, sliced Brussels sprouts, and purple cabbage, which adds beautiful color and varied texture to the salad.
You can create your own custom slaw mix using kale and thinly sliced purple cabbage if you prefer.
Adjust the amount of red pepper flakes to suit your desired spice level.
This salad is best served fresh to maintain the crisp texture of the vegetables and crunch of the cashews.

Nutrition

Serving Size: 1 cup
Calories: 180 kcal
Sugar: 8 g
Sodium: 420 mg
Fat: 14 g
Saturated Fat: 2 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 0 mg