Crunchy Asian Cabbage Noodle Salad with Sesame Ginger
A refreshing and vibrant salad featuring crunchy cabbage, tender noodles, and a savory sesame ginger dressing. Perfect for meal prep and healthy eating.
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 knife
Ingredients
Salad Ingredients
- 4 cups napa cabbage shredded
- 1 cup shredded carrots
- 1 cup sliced bell peppers
- 1 cup cooked rice noodles
- 1/2 cup shelled edamame
Sesame Ginger Dressing
- 1/4 cup sesame oil
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp freshly grated ginger
- 1 clove garlic minced
Instructions
Preparation
- Cook the rice noodles according to package instructions. Rinse under cold water and set aside.
- Shred the cabbage and carrots, and slice the bell peppers. Prepare the edamame by shelling them if needed.
- In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, honey, grated ginger, and minced garlic until well combined.
Serving
- In a large mixing bowl, combine the cabbage, carrots, bell peppers, rice noodles, and edamame. Pour the dressing over the salad.
- Gently toss the salad to ensure the dressing is evenly distributed among all ingredients. Serve immediately or chill for later.
Storage
- Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to maintain freshness.
Notes
Pro Tips: Use fresh ginger for the best flavor. Toasted sesame seeds can add extra crunch. Ingredient Substitutions: Use tamari for a gluten-free option. How to Serve: Pair with grilled chicken or tofu for a complete meal. Storage & Freshness: Keep the dressing separate to prevent sogginess. Make-Ahead Tips: Prepare the dressing in advance and store in the fridge.