Description
A vibrant, crunchy salad with sweet-tangy sesame-honey-ginger dressing. Combines crisp cabbage, bell peppers, snap peas, carrots, cashews, and chow mein noodles for an easy, flavorful meal.
Ingredients
2 cups shredded red and white cabbage
1 cup chopped snap peas
1 medium bell pepper, diced
1 cup thinly sliced carrots
1/2 cup roasted cashews
3/4 cup crispy chow mein noodles
2 tablespoons sesame oil
2 tablespoons rice vinegar
1/3 cup honey
1 tablespoon soy sauce
1 tablespoon grated ginger
1 clove minced garlic
Optional: 1 teaspoon chili garlic oil for heat
Instructions
Chop cabbage, bell pepper, snap peas, and carrots into bite-sized pieces
Toss vegetable mixture in a large bowl
In a separate bowl, whisk together sesame oil, rice vinegar, honey, soy sauce, grated ginger, and minced garlic to make dressing
Add half the dressing to the salad; toss to coat
Top with roasted cashews and crispy chow mein noodles
Drizzle remaining dressing over the salad
Mix gently and serve
Notes
For gluten-free, substitute crispy chow mein noodles with rice crackers or baked quinoa
Store in an airtight container in the fridge for up to 3 days
Dressing can be doubled for extra flavor
Add grilled chicken or tofu as a protein-rich variation
Crispy noodles can be pan-fried briefly if necessary
Nutrition
- Serving Size: 3 cups
- Calories: 200
- Sugar: 15g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg