Description
A crisp, zesty Asian fusion salad with tangy orange dressing, tender cabbage, crunchy vegetables, and toasted almonds. Perfect as a refreshing main dish or side for summer meals.
Ingredients
Napa Cabbage – 1 head (finely shredded, about 8 cups)
Carrots – 1 cup (shredded)
Bell Pepper – 1 medium (any color, thinly sliced)
Cucumber – 1 cup (thinly sliced)
Green Onion – 1 (chopped)
Cilantro – 1/4 cup (freshly chopped)
Sliced Almonds – 1/4 cup (optional, but recommended)
Orange Juice – 1/2 cup (fresh preferred)
Soy Sauce – 2 tbsp (low-sodium)
Rice Vinegar – 1 tbsp
Sesame Oil – 1 tsp
Honey or Maple Syrup – 1 tbsp
Salt & Pepper – to taste
Instructions
Shred Napa cabbage into a large bowl using a mandoline or sharp knife
Add shredded carrots for sweetness and color
Thinly slice bell pepper and add to the bowl
Include cucumber slices chopped into 1-inch lengths
Add chopped green onion for mild onion flavor
In a skillet, dry toast almonds for 3 minutes until golden, shaking pan frequently
Remove almonds from heat and let cool
Stir in chopped cilantro
In a separate small bowl, whisk orange juice, soy sauce, rice vinegar, sesame oil, and honey to make the dressing
Taste and adjust seasoning with salt and pepper
Pour dressing over the salad and toss to combine
Garnish with cooled toasted almonds before serving
Notes
Use fresh orange juice for vibrant flavor
Reduce dressing amount if salad appears waterlogged
Add optional rice or noodles for a heartier main dish
Store dressed salad in an airtight container for up to 24 hours for enhanced flavor
- Prep Time: 15
- Cook Time: 10
- Category: Summer Salad Recipes
- Method: No-cook (with almond toasting)
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 cup serving
- Calories: 200
- Sugar: 14g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 0.5g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg