This vibrant, Asian crunch salad is perfect with fresh ingredients and an irresistible Asian flair that will leave you craving more. It is the perfect combination of textures and flavors, from the crisp cabbage to the creamy Edamame, all tossed together in a tangy, zesty dressing. Whether you are looking for a refreshing side dish or a light meal, this salad always hits the spot. The best part? It is easy to make and fun to customize to suit your tastes.
Ingredients:
- 3 cups White Cabbage
- 3 cups Red Cabbage
- 2 Carrots, shredded
- 1 cup of Edamame (frozen or fresh)
- 2 tbsp of fresh cilantro, chopped
- 2 tbsp sesame seeds
- 1/2 cup Crispy Wontons
Start by preparing the vegetables. Begin with the cabbages, and both the white and red varieties add a beautiful contrast and crisp texture. Slice them thinly to ensure a nice, bite-sized crunch. Next, shred the carrots for an extra pop of color and sweetness. The Edamame adds a bit of creaminess and protein, making this salad both filling and nutritious. If you use frozen Edamame, defrost it before adding it to the mix.
Now, it is time to toss everything together! Add the shredded cabbage, carrots, and Edamame to a large mixing bowl. Chop the cilantro finely to release its fresh, herbal flavor, and sprinkle it over the salad. Sprinkle sesame seeds on top for a delightful crunch and a touch of nuttiness. Finally, finish with the crispy wontons, which provide a satisfying crunch that balances the salad’s fresh, tender vegetables.
Mix well once everything is in the bowl to ensure all the colors and ingredients are distributed. The fun part comes next: dressing! Pour your favorite Asian-style dressing over the salad. Something with a touch of soy sauce, rice vinegar, sesame oil, and a slight sweetness would be ideal.
Serve your Asian crunch salad alone or pair it with extra crispy wontons on the side. For a flavor boost, dip the wontons into any leftover dressing. Enjoy this crisp, crunchy, flavor-packed salad as a delightful addition to any meal or a healthy, light snack.
Photo by Ehsan Hasani from Pexels
