Description
A refreshing and nutrient-packed salad combining crisp vegetables, crunchy texture, and a homemade Asian-inspired dressing. Perfect for a quick, healthy meal with sweet, savory, and tangy flavors.
Ingredients
1 head green cabbage, shredded (4 cups)
1 cup snap peas
1 red bell pepper, thinly sliced
1 medium carrot, julienned or shredded
1/4 cup toasted cashews
1/4 cup crispy noodles or wontons
2 tbsp toasted sesame seeds (optional)
2 tbsp rice vinegar
1 tbsp honey or maple syrup
1 tbsp soy sauce (non-alcoholic, low sodium)
1 tsp grated fresh ginger
1 tbsp sesame oil
1 tsp chili flakes (optional)
Instructions
Preheat oven to 350°F. Toast cashews and sesame seeds for 5-7 minutes until fragrant
Place cabbage, snap peas, bell pepper, and carrot in a large bowl and toss to combine
In a separate small bowl, whisk rice vinegar, honey, soy sauce, ginger, and sesame oil to make dressing
Add crispy noodles to the salad for crunch
Pour dressing over the salad and toss until evenly coated
Top with toasted cashews and chili flakes if using
Notes
Use non-alcoholic low-sodium soy sauce for dietary compliance
Substitute cashews with roasted almonds or pumpkin seeds
Salad dressing can be made ahead and stored in fridge for 3-4 days
For added protein, include baked halal chicken or tofu (not mentioned in original recipe)