Description
A crisp Asian-inspired salad featuring a zesty ginger dressing, perfect for a refreshing meal.
Ingredients
Scale
- 2 cups finely shredded Napa cabbage
- 1 cup grated purple carrots
- 1 cup diced rainbow bell peppers
- 1 cup thinly sliced English cucumber
- 1 cup poached shrimp, peeled and cleaned (optional)
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/4 cup sliced scallions
- 1/4 cup tamari (for dressing)
- 2 tablespoons apple cider vinegar (for dressing)
- 1 tablespoon agave syrup (for dressing)
- 1 tablespoon toasted sesame oil (for dressing)
- 1 tablespoon freshly grated ginger (for dressing)
- 1 clove finely chopped garlic (for dressing)
- 1 teaspoon chili paste (for dressing, adjust as desired)
Instructions
- In a large mixing bowl, combine the Napa cabbage, purple carrots, bell peppers, cucumber, shrimp (if using), basil, parsley, and scallions. Gently mix to combine all the ingredients.
- In a separate bowl, blend the tamari, apple cider vinegar, agave syrup, sesame oil, ginger, garlic, and chili paste until the mixture is smooth and well integrated.
- Drizzle the dressing over the salad and toss everything together until the salad is thoroughly coated.
- Allow the salad to rest for about 10 minutes, letting the flavors develop and intensify.
- Serve right away or chill in the refrigerator for up to an hour for a refreshing dish.
Notes
- For a vegan alternative, skip the shrimp and incorporate additional chickpeas or edamame for added protein.
- Customize the salad with seasonal vegetables like radishes or snap peas for extra crunch and flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg