CRUNCHY ASIAN-STYLE VEGETABLE SALAD

 

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CRUNCHY ASIAN-STYLE VEGETABLE SALAD

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INGREDIENTS:

FOR THE SALAD:

• 1 cup GREEN CABBAGE, shredded
• 1 cup RED CABBAGE, shredded
• 1 cup CARROTS, julienned or shredded
• 1/2 cup WHITE ONION, thinly sliced
• 1/2 cup CUCUMBER, thinly sliced
  (lightly salted and pressed)
• 1 tbsp TOASTED SESAME SEEDS
• (Optional: DAICON RADISH or BEAN SPROUTS)

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FOR THE DRESSING:

• 2 tbsp RICE VINEGAR (or apple cider vinegar)
• 1 tbsp SOY SAUCE
• 1 tbsp SESAME OIL
• 1 tbsp OLIVE OIL (or neutral oil)
• 1 tbsp HONEY or MAPLE SYRUP
• 1 tsp GRATED GINGER
• 1 clove GARLIC, minced
• (Optional: 1 tsp CHILI FLAKES or HOT SAUCE)

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INSTRUCTIONS:

1. PREPARE VEGETABLES:
   Wash and shred/slice all vegetables.
   Salt cucumber slices lightly, let sit 10 minutes, then squeeze gently.

2. MAKE THE DRESSING:
   Mix all dressing ingredients in a small bowl and whisk well.

3. MIX THE SALAD:
   Toss vegetables in a large bowl with the dressing until fully coated.

4. GARNISH & SERVE:
   Sprinkle sesame seeds on top.
   Chill for 10–15 minutes or serve immediately.

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