Summer Asian Cabbage Salad!
The dressing is 100% the highlight of this healthy and crunchy salad! You can add as much or as little of the vegetables that you would like. I love a delicious meal that you can throw together quickly without focusing too much on exact measurements! For this meal I added seasoned shrimp on top that I put in the air fryer for 10 minutes. You can easily substitute any fish, chicken, or beef on top of this salad.
-2 tablespoons soy sauce (reduced sodium)
-1 tablespoon hot pepper sesame oil
-1 tablespoon extra virgin olive oil
-1 1/2 tablespoons pure maple syrup
-2 1/2 tablespoons rice vinegar
-1 tablespoon tahini
-2 cloves galic (chopped fine)
-3/4 tablespoon fresh ginger (minced/shredded fine)
-Green Cabbage (chopped)
-Red Cabbage (chopped)
-Romaine Lettuce (chopped)
-Jalapenos (sliced thin)
-Cashews (toasted/or candied)
-Wonton Strips (I love these for an added crunch)
-For the dressing add all of the ingredients into a jar with a lid. Shake for 1 minute to blend and place in your refrigerator until ready to use.
-Wash, dry, and chop the romaine lettuce, green cabbage, and red cabbage. Add as much or as little as you would like. (There are no exact measurements to this dish. Feel free to add in any additional vegetables you would like too!)
-Add in the shredded carrots and jalapeños.
-For the cashews, melt a tablespoon of butter on low/medium heat on the stove top and toast the chopped cashews for a few minutes on each side. (While they are toasting sprinkle with a little salt and pepper) Once they give off a nice toasted aroma and they become slightly darker you will know they are done. Watch this step carefully so they don't burn.
-Add the lettuce, green cabbage, red cabbage, carrots, and jalapeños to a large bowl and toss with the dressing. Then add any protein on top. (I personally love shrimp on this salad, but there are endless options!!)
-Sprinkle the toasted cashews and wonton strips on top.
-Serve and ENJOY!!
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