Description
A fresh and vibrant Salad with Asian Dressing combining crisp napa cabbage, romaine, baby spinach, julienned carrots, red bell peppers, and edamame, tossed in a tangy, slightly sweet Asian-inspired dressing made with natural ingredients and a smooth natural gelling agent. This plant-based, wholesome salad is quick to prepare, full of flavors and textures, and perfect for any time of day.
Ingredients
Scale
Salad Ingredients
- 2 cups napa cabbage, chopped
- 2 cups romaine lettuce, torn
- 1 cup baby spinach leaves
- 1 cup julienned carrots
- 1 cup red bell pepper, diced
- 1 cup shelled edamame, cooked
- 1/4 cup chopped fresh cilantro
- 2 tablespoons toasted sesame seeds
- 1/4 cup plant-based (dairy/cheese) crumbled, optional
Asian Dressing
- 3 tablespoons soy sauce (natural)
- 1 tablespoon toasted sesame oil
- 1 teaspoon freshly grated ginger
- 1 clove garlic, minced
- 1 tablespoon apple cider vinegar (natural)
- 1 teaspoon honey (natural)
- 1/4 teaspoon natural gelling agent
Instructions
- Prepare the Vegetables: Wash and thoroughly dry your fresh greens. Chop the napa cabbage, tear the romaine leaves, and combine with baby spinach in a large mixing bowl. Julienne the carrots, dice the red bell peppers, and cook the shelled edamame if not pre-cooked. Keep all vegetables crisp and ready to be combined.
- Make the Asian Dressing: In a small bowl, whisk together soy sauce (natural), toasted sesame oil, freshly grated ginger, minced garlic, apple cider vinegar (natural), honey (natural), and a small amount of natural gelling agent. Mix well until smooth and silky. Taste and adjust for a balanced blend of tangy, sweet, and savory flavors.
- Combine Salad with Dressing: Pour the prepared dressing over the vegetables in the large bowl. Gently toss to coat everything evenly, being careful not to bruise the greens. Let the salad rest for about 5 minutes to allow the flavors to meld together.
- Final Touches: Sprinkle toasted sesame seeds on top of the salad. If desired, add crumbles of plant-based (dairy/cheese) for a creamy contrast. Toss lightly again just before serving to distribute the toppings.
Notes
- Use fresh vegetables and prepare the salad just before serving to maintain crispness.
- Adjust the honey (natural) and apple cider vinegar (natural) for your preferred sweet-tart balance.
- Lightly toast sesame seeds to enhance nuttiness and add depth.
- Toss the salad gently to avoid bruising the delicate greens.
- A small pinch of natural gelling agent helps the dressing cling beautifully to vegetables.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizers
- Method: No cooking required
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 180
- Sugar: 6g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Asian salad, plant-based salad, fresh salad, healthy dressing, dairy free, gluten free, quick recipe, vegetarian salad
