Crunchy Asian Salad with Sesame Dressing!

🥗 Crunchy Asian Salad with Sesame Dressing

🧺 Salad Ingredients:

• 2 cups green cabbage, shredded

• 1 cup red cabbage, shredded

• 1 ½ cups carrots, julienned or shredded

• 1 cup broccoli slaw or finely chopped broccoli

• ½ cup green onions, thinly sliced

• ½ cup fresh cilantro or parsley, chopped

• ⅓ cup sliced almonds, toasted

• 2 tbsp sesame seeds, toasted

• 1 cup crispy chow mein noodles (or fried rice noodles)

🍯 Sesame Ginger Dressing:

• 3 tbsp rice vinegar

• 2 tbsp soy sauce (low sodium if preferred)

• 1 tbsp honey or maple syrup

• 1 tbsp sesame oil

• 2 tbsp olive oil or avocado oil

• 1 tbsp lime juice

• 1 tsp freshly grated ginger

• 1 garlic clove, finely minced

• Optional: ½ tsp chili flakes or Sriracha (for heat)

🥣 Instructions:

1. Make the Dressing:

   • In a small bowl or jar, whisk together all the dressing ingredients until fully combined.

   • Taste and adjust sweetness, tanginess, or salt as needed.

2. Assemble the Salad:

   • In a large mixing bowl, combine shredded green and red cabbage, carrots, broccoli slaw, green onions, and cilantro.

   • Pour the dressing over the vegetables and toss well to coat.

   • Let it sit for 10–15 minutes to soak up the flavor (optional but recommended).

3. Plate & Garnish:

   • Carefully pile the slaw mixture high on a plate or bowl (for a dramatic presentation like the image).

   • Top with crispy chow mein or fried noodles.

   • Sprinkle with toasted almonds and sesame seeds.

4. Serve:

   • Drizzle with extra dressing around the plate if desired.

   • Serve immediately for maximum crunch!

✅ Tips:

• Protein boost? Add grilled chicken, shrimp, or tofu on top.

• Make ahead: You can prep the veggies and dressing in advance — just combine and add crispy toppings right before serving.

• Gluten-free? Use tamari instead of soy sauce, and skip the chow mein or use gluten-free rice noodles.