Name: Raw Asian Ginger Salad
Yield: 6 people
Ingredients: 3 cups nappa cabbage, chopped; 1 cup red cabbage, chopped; 1 cup baby bok choy, chopped; 1/2 cup cilantro, chopped; 1 cup bean sprouts; 2 green onions, chopped; 1/2 cup cashews, chopped; 1/4 cup dried currants (or any unsulfered fruit); 1 teaspoon sesame seeds; 2 garlic cloves, minced; 2 medjool dates, pitted and mashed; 1/2 lime, freshly squeezed; 1/4 cup sesame oil; 1/2 cup light olive oil; 1 jalapeno, seeded and finely chopped; 1 teaspoon fresh ginger, minced; 1 teaspoon sea salt

Crunchy Asian Ginger Salad is at the top of my list of Super Food salads when I want to eat healthily! Packed to the brim with immune boosting cruciferous vegetables like cabbage and bok choy, including cilantro, onions, bean sprouts, cashews, sesame seeds, and dried currants. Then tossed in a light Asian-infused dressing with just a little kick of heat.

Cruciferous vegetables are less porous than leaf lettuce, so they remain fresh longer when refrigerated. I will often double the recipe when making it because the leftovers keep well in the refrigerator and makes a delicious ready-to-go lunch meal or side dish for dinner on the following day.

I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinarybutterfly on Pinterest.

Raw Asian Ginger Salad Yum

Crunchy Asian Ginger Salad is a simple, healthy salad that is easy to make and keeps well in the refrigerator to enjoy the leftovers on the next day.

Cuisine

American, Asian, Chinese

Servings

people

Ingredients

3 cups nappa cabbage, chopped
1 cup red cabbage, chopped
1 cup baby bok choy, chopped
1/2 cup cilantro, chopped
1 cup bean sprouts
2 green onions, chopped
1/2 cup cashews, chopped
1/4 cup dried currants or any unsulfered fruit
1 teaspoon sesame seeds

Dressing

Cuisine

American, Asian, Chinese

Servings

people

Ingredients

3 cups nappa cabbage, chopped
1 cup red cabbage, chopped
1 cup baby bok choy, chopped
1/2 cup cilantro, chopped
1 cup bean sprouts
2 green onions, chopped
1/2 cup cashews, chopped
1/4 cup dried currants or any unsulfered fruit
1 teaspoon sesame seeds

Dressing

Instructions

In a large bowl, combine the salad ingredients.
In a small bowl, whisk together the garlic, dates, lime, oils, jalapeno, ginger, and salt.
Pour the dressing over the salad and toss to combine evenly.

Recipe Notes

Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com

Share this:

Leave a Comment Cancel reply