Asian Crunch Salad

5 from 3 votes

This Asian Crunch Salad has the perfect mix of veggies and a tangy ginger teriyaki dressing. With loads of buttery cashews, it's perfect on its own, or with chicken or steak. Plus it holds well making it perfect for make-ahead meal prep during busy weeks.

Prep Time30

Total Time30

Course: Salad

Cuisine: American, Asian

Keyword: Asian, salad, slaw

Servings: to 10 people

Calories: 312kcal

Author: Tara Teaspoon

Ingredients

Cashew Crunch Salad

3 cups kale slaw* (I use Trader Joes)
3 cups shredded green cabbage
1 cup diced cucumber
¾ cup shredded carrots
1 cup thinly sliced bell pepper (I use 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 red pepper flakes
⅔ cup avocado oil

Instructions

Pick through the kale slaw and remove any large and woody stem pieces, leaving the tender leaves. In a large bowl combine the kale slaw, cabbage, cucumber, carrots, peppers, and scallions.
In a separate bowl or dressing jar, combine the soy sauce, ginger, vinegar, lime juice, brown sugar and red pepper flakes. Whisk or shake to dissolve the brown sugar, then whisk in the avocado oil. Set aside.
When ready to serve, shake dressing to combine again if separated, and drizzle on about ¾ of it. Toss with the slaw and add ¾ cup of the cashews. Add remaining dressing if needed. Garnish with remaining ¼ cup cashews.

Notes

*The prepared kale slaw mix I buy includes finely chopped kale, sliced Brussels sprouts and purple cabbage. You can make your own mix of kale and thinly sliced purple cabbage. I just think it adds nice color and texture.

Nutrition