Capsaicin Free Thai Crunch Salad with Ginger-Sesame Dressing
Total time20 min
Prep time20 min
Cook time0 min
4.8(9)
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Learn more →Ingredients
4 servings
For the salad
- 3 cups purple cabbage, thinly shredded
- 2 cups green cabbage, thinly shredded
- 2 medium carrots, peeled and julienned or coarsely grated
- 1 cup shelled edamame, thawed if frozen
- 1 red bell pepper, thinly sliced
- 4 scallions, thinly sliced (green parts only)
- ½ cup fresh cilantro leaves
- ¼ cup fresh mint leaves, roughly torn
- ½ cup dry-roasted cashews
- 2 tbsp sesame seeds
For the dressing
- 3 tbsp tamari
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp toasted sesame oil
- 1 tbsp extra virgin olive oil
- 1 tbsp raw honey
- 1 tbsp fresh ginger, finely grated
- 1 clove garlic, finely grated
- ¼ tsp red pepper flakes (optional)
Can be omittedred pepper flakes
Instructions
- 1
Make the dressing: In a small bowl or jar, whisk together the tamari, lime juice, sesame oil, olive oil, honey, grated ginger, grated garlic, and red pepper flakes, if using, until the honey is fully dissolved and the dressing is smooth.
- 2
In a large mixing bowl, combine the shredded purple cabbage, green cabbage, carrots, edamame, and red bell pepper.
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