Introduction
Salads are a versatile and healthy option for any meal, providing a colorful array of flavors and textures. This fresh salad combines the crunch of various vegetables with the richness of proteins, topped off with a deliciously tangy dressing. It’s perfect for a side dish or can be enjoyed as a hearty main course.
Detailed Ingredients with measures
For the Salad:
1/2 head of green cabbage, finely shredded
1/2 head of purple cabbage, finely shredded
2 cups carrots, matchstick-cut or shredded
1 cup fresh cilantro, chopped
1/2 cup sliced green onion
2 cups cooked edamame
1–2 cups roasted cashews
2 cups crunchy chow mein noodles (optional)
Chicken, shrimp, or any other protein you like (optional)
For the Dressing:
1/4 cup olive oil (or any other 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 mayo (to make the dressing creamy)
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: Serves 4-6 people
Detailed Directions and Instructions
Step 1: Prepare the Dressing
In a jar, combine olive oil, white vinegar, sesame oil, sugar, salt, and garlic powder. Shake until smooth. If using Greek yogurt or mayo, add it to the jar and shake again until the dressing is creamy.
Step 2: Mix the Salad Ingredients
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.
Step 3: Combine with Dressing
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
Substitution Options
You can use any oil you prefer for the dressing, such as avocado oil or canola oil.
Protein Variations
Feel free to substitute the protein with chicken, shrimp, or tofu based on your preference.
Crunchy Element
To keep the chow mein noodles crunchy, only add them to the salad right before serving.
Storage Information
Store any leftover salad and dressing separately in the refrigerator for up to 2 days.
Flavor Enhancement
For an extra flavor boost, consider adding fresh lime juice or a pinch of red pepper flakes to the dressing.
Cook techniques
Shredding Cabbage
To finely shred cabbage, cut it into quarters, remove the core, and slice it thinly using a sharp knife or food processor. This allows for a more uniform texture in the salad.
Matchstick Cutting Carrots
To matchstick-cut carrots, peel them first, then slice them into thin planks. Stack a few planks and cut them into thin strips for uniformity.
Chopping Herbs
For chopped cilantro, gather the leaves into a tight bunch, and with a sharp knife, chop them finely, ensuring an even distribution throughout the salad.
Cooking Edamame
Edamame can be boiled or steamed until tender. Always salt the water for added flavor, and drain before adding to the salad.
Roasting Cashews
To roast cashews, spread them evenly on a baking sheet and roast in the oven at 350°F (175°C) for 10-15 minutes until golden, stirring occasionally to prevent burning.
Preparing Dressing
Combining ingredients in a jar and shaking is an efficient way to emulsify the dressing. Make sure to seal the jar tightly before shaking.
FAQ
Can I substitute other types of cabbage?
Yes, you can use napa cabbage or savoy cabbage as alternatives to green and purple cabbage.
Is there a gluten-free option for chow mein noodles?
Yes, you can substitute with gluten-free crunchy noodles or omit them entirely for a gluten-free salad.
What other proteins can I add to the salad?
You can add grilled chicken, sautéed shrimp, tofu, or chickpeas as additional protein options.
Can I make the dressing ahead of time?
Yes, the dressing can be made in advance and stored in the refrigerator for up to a week. Shake well before using.
How can I make the salad vegan?
To make the salad vegan, omit the Greek yogurt or mayo from the dressing and ensure that any protein added is plant-based.
Conclusion
This vibrant salad offers a delightful combination of textures and flavors, making it a perfect dish for any occasion. The use of fresh vegetables, protein options, and a flavorful dressing ensures a satisfying and nutritious meal. Enjoying the crunch of roasted cashews and the added texture of chow mein noodles elevates the experience, while the colorful presentation is sure to impress.
Protein Variations
Experiment with different proteins such as grilled chicken, sautéed shrimp, or tofu for a vegetarian option.
Additional Vegetables
Incorporate other colorful vegetables like bell peppers, radishes, or snap peas to enhance the salad’s crunch and nutrition.
Fruit Additions
Add fruits such as mandarin oranges, sliced apples, or pomegranate seeds to introduce a sweet contrast.
Grain Options
Mix in grains like quinoa, brown rice, or farro for added fiber and substance to the salad.
Spice it Up
For a kick, include sliced jalapeños or a drizzle of sriracha in the dressing for a spicy twist.
Herb Substitutions
Substitute cilantro with fresh parsley, mint, or basil, depending on your flavor preference.
Nut Alternatives
Try swapping roasted cashews for almonds, peanuts, or walnuts for a different nutty flavor and texture.
