Introduction
This vibrant and nutritious salad offers a delightful blend of flavors and textures, making it a perfect side dish or an easy main course. Packed with colorful vegetables, protein options, and a zesty dressing, it’s versatile and adaptable to fit your dietary needs. Whether you’re enjoying it at a picnic, a barbecue, or as a quick lunch, this salad is sure to please all palates.
Detailed Ingredients with measures
For the Salad:
– 1/2 head green cabbage, finely shredded
– 1/2 head purple cabbage, finely shredded
– 2 cups carrots, matchstick-cut or shredded
– 1 cup fresh cilantro, chopped
– 1/2 cup green onions, sliced
– 2 cups cooked edamame
– 1–2 cups roasted cashews
– 2 cups crunchy chow mein noodles (optional)
– Protein of choice: chicken, shrimp, or tofu
For the Dressing:
– 1/4 cup olive oil
– 3 tablespoons white vinegar
– 2 tablespoons sesame oil
– 2 tablespoons sugar
– 1 teaspoon salt
– A few shakes of garlic powder
– Optional: 1/4 cup Greek yogurt or mayonnaise (for a creamier dressing)
Prep Time
15 minutes
Cook Time
0 minutes
Total Time
15 minutes
Yield
Serves 4-6
Enjoy this refreshing salad as a versatile dish that can easily be customized to suit your tastes and dietary preferences!
Detailed Directions and Instructions
Prepare the Dressing
Combine olive oil, white vinegar, sesame oil, sugar, salt, and garlic powder in a jar. Shake until smooth. If using Greek yogurt or mayonnaise, add it to the jar and shake again until the dressing is creamy.
Assemble the Salad
In a large bowl, mix together the green cabbage, purple cabbage, carrots, cilantro, green onions, edamame, and roasted cashews. If adding protein, include it at this stage.
Combine and Serve
Drizzle the prepared dressing over the salad and toss until all ingredients are well coated. If using, sprinkle crunchy chow mein noodles on top just before serving to maintain their crunch.
Notes
Customization
This salad is versatile and can be customized to your preferences.
Vegan Version
For a vegan version, omit the Greek yogurt or mayonnaise in the dressing.
Gluten-Free Option
To make it gluten-free, leave out the chow mein noodles.
Make it a Main Dish
Adding grilled chicken, shrimp, or tofu can transform it into a hearty main dish.
Cook techniques
Shredding
Shredding is the technique used to finely cut the cabbage and carrots, creating small, thin pieces that are perfect for salads. Use a sharp knife or a box grater to achieve the desired consistency.
Chopping
Chopping involves cutting ingredients like cilantro and green onions into smaller pieces. This enhances their flavors and makes them easier to mix into the salad.
Mixing
Mixing is essential for ensuring that all salad ingredients are evenly distributed. Use a large bowl and combine the ingredients gently but thoroughly to avoid bruising delicate items like herbs.
Tossing
Tossing is the technique of combining the salad with the dressing. Use two large utensils to lift and turn the salad, ensuring even coverage of the dressing on all components.
Drizzling
Drizzling refers to the method of pouring the dressing over the salad. This allows for controlled application, ensuring that each leaf and piece gets a touch of flavor without overwhelming any one portion.
Crunching
Crunching refers to the action taken just before serving the chow mein noodles. This technique keeps them crisp, enhancing the texture of the salad when mixed in right before serving.
FAQ
Can I prepare the salad ahead of time?
While you can prepare the ingredients in advance, it’s best to add the dressing and crunchy elements right before serving to maintain freshness and texture.
What can I substitute for edamame?
If you don’t have edamame, you can use chickpeas or black beans for a similar texture and protein boost.
Can I make this salad gluten-free?
Yes, simply omit the crunchy chow mein noodles and ensure that the soy sauce or any other additional sauce used is gluten-free.
What other proteins can I add to the salad?
You can add grilled chicken, cooked shrimp, or marinated tofu as protein options, depending on your dietary preferences.
How can I make the dressing spicier?
To add some heat to the dressing, consider incorporating red pepper flakes or sriracha to taste.
Conclusion
This colorful salad is not only a visually appealing dish but also packed with nutrients and flavors. The combination of crunchy vegetables, wholesome edamame, and your choice of protein makes it a satisfying meal. The dressing ties everything together, providing a perfect balance of tanginess and richness. Enjoy this dish as a light lunch or a refreshing dinner side.
More recipes suggestions and combination
Asian-Inspired Stir-Fry
Combine your choice of protein with the same veggies from the salad and stir-fry in a wok with soy sauce and garlic for a quick, delicious meal.
Crunchy Veggie Wrap
Wrap the salad ingredients in a whole grain tortilla with hummus for a healthy and convenient lunch option.
Sushi Rolls
Use the shredded cabbage, carrots, and edamame as filling for homemade sushi rolls, adding avocado and cucumber for extra flavor.
Quinoa Bowl
Serve the salad on top of a bed of quinoa for a more substantial meal, adding a protein of choice and a drizzle of the dressing.
Noodle Salad
Substitute the chow mein noodles with rice noodles, adding a splash of soy sauce for an Asian noodle salad twist.
Hearty Vegetable Soup
Incorporate leftover salad ingredients into a vegetable broth to create a nutritious soup, adding grains like barley or brown rice for extra heartiness.
