Asian Crunch Salad Recipe
Make Asian Crunch Salad Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad Base
Crunch Topping
Dressing
Method
Prepare the Salad Base
- 1
Chop the Cabbages
Thinly slice the green and red cabbages using a sharp knife or a mandoline slicer. Place them in a large mixing bowl.
- 2
- 3
Slice Green Onions
Chop the green onions into small pieces, including the green tops, and add them to the salad bowl.
- 4
Prepare the Crunch Topping
- 5
Toast Almonds
In a dry skillet over medium heat, toast the sliced almonds until golden and fragrant, about 3-5 minutes, stirring frequently. Remove from heat and let cool.
- 6
Add Sesame Seeds
Add sesame seeds to the cooled almonds and set aside to use as a topping.
Make the Dressing
- 7
Combine Dressing Ingredients
In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, grated ginger, minced garlic, and black pepper until well mixed.
Assemble and Serve
- 8
Combine Ingredients
Pour the dressing over the salad base and toss well to combine all ingredients.
- 9
Top with Crunch
Sprinkle the toasted almond and sesame seed mixture over the salad just before serving.
- 10
Serve
Serve immediately and enjoy your refreshing Asian Crunch Salad!
