Crisp Rainbow Veggie Salad
A vibrant salad packed with crunchy vegetables, toasted cashews, and a creamy sesame ginger drizzle, perfect for quick lunches or potlucks.
Ingredients
Salad Base
- 4 cups green cabbage, thinly shredded Tender and crispy vegetable forming the backbone of the salad.
- 2 cups red cabbage, thinly shredded Adds visual appeal and extra texture.
- 1 cup carrots, julienned Brings brightness and natural sweetness.
- 1 each red bell pepper, thinly sliced Add sweetness and a pop of color.
- 1 cup shelled edamame Introduces a satisfying chewiness packed with protein.
- 3 each green onions, sliced Adds sharp fresh flavor.
- 1/2 cup fresh cilantro, chopped Imparts a refreshing quality.
Dressing
- 1/4 cup toasted sesame oil Enhances the overall flavor.
- 3 tablespoons rice vinegar Adds tangy brightness.
- 2 tablespoons soy sauce Gives depth and umami.
- 1 tablespoon honey Rounds out the dressing beautifully.
- 1 tablespoon fresh lime juice Adds citrusy zing.
- 1 teaspoon freshly grated ginger Adds warmth and depth.
- 1 teaspoon garlic, minced Elevates the salad with its aromatic allure.
- 1 tablespoon creamy peanut butter (optional) Provides an additional layer of richness.
Topping
- 3/4 cup roasted salted cashews, roughly chopped Contributes richness and satisfying texture.
Instructions
Preparation
- In a large mixing bowl, combine the green cabbage, red cabbage, carrots, red bell pepper, edamame, green onions, and cilantro. Toss until evenly mixed.
- In a separate small bowl or jar, whisk together the sesame oil, rice vinegar, soy sauce, honey, lime juice, ginger, garlic, and peanut butter (if using) until smooth and creamy.
- Pour the dressing over the salad mixture and toss thoroughly to ensure all vegetables are coated.
- Sprinkle the chopped cashews over the top just before serving.
Notes
For optimal flavor, let the salad rest in the refrigerator for 30 minutes before serving. Make sure to dry vegetables thoroughly after washing to maintain crispness.