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A large bowl piled high with crunchy Asian cabbage salad, featuring shredded green and purple cabbage, carrots, diced cucumber, and a tall nest of crispy wonton strips on top

Ultimate-Crunchy-Asian-Salad-Recipe

A vibrant, Mediterranean-adapted Crunchy Asian Salad loaded with shredded cabbages, julienned carrots, diced cucumbers, and a glossy, addictive homemade sesame ginger dressing. Topped with a towering nest of crispy wontons for the ultimate crunch!
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 6
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Salad Base:
  • 2 cups green cabbage finely shredded using a mandoline
  • 1 cup purple cabbage finely shredded
  • 1 cup carrots julienned or finely shredded
  • 1 cup English cucumber diced into small, uniform pieces
  • 3 green onions thinly sliced
  • 1/2 cup fresh cilantro roughly chopped
  • 1/2 cup cashews or almonds roasted and roughly chopped
  • 2 tbsp white sesame seeds toasted
  • 1 cup baked whole wheat wonton strips or crispy fried noodles for topping garnish
For the Sesame Ginger Dressing:
  • 3 tbsp toasted sesame oil
  • 2 tbsp rice vinegar
  • 1 tbsp soy sauce or tamari for gluten-free
  • 1 tbsp honey or maple syrup for vegan
  • 1 tsp fresh ginger finely grated
  • 1 clove garlic finely minced
  • 1 tbsp tahini optional, for creaminess

Method
 

Prep the Vegetables:
  1. Thoroughly dry your vegetables. Using a sharp knife or mandoline, thinly shred the green and purple cabbage. Place them into a large mixing bowl along with the julienned carrots, finely diced cucumbers, thinly sliced green onions, and chopped cilantro.
Make the Dressing:
  1. In a small glass jar with a tight-fitting lid (or a small bowl), combine the toasted sesame oil, rice vinegar, soy sauce, honey, grated ginger, minced garlic, and optional tahini. Shake vigorously or whisk until the dressing is fully emulsified and glossy.
Toast the Seeds and Nuts:
  1. Place a dry skillet over medium heat. Add the sesame seeds and chopped nuts, lightly toasting them for 2–3 minutes until they are fragrant and golden brown. Remove from heat and allow them to cool completely.
Dress the Salad:
  1. Pour the prepared sesame ginger dressing over the cabbage and vegetable mix. Toss well with salad tongs to ensure all the vegetables are evenly and lightly coated.
Garnish and Serve:
  1. Gently fold in the cooled, toasted nuts and sesame seeds. Pile the salad high into a large serving bowl. Immediately before serving, crown the very top of the salad with a generous, tall nest of crispy noodles or wonton strips to maintain their maximum crunch.

Notes

  • Meal Prep: If making ahead, do not add the dressing, nuts, or wonton strips to the cabbage mix. Store the dry veg mix in an airtight container in the fridge for up to 3 days. Store the dressing in a separate jar, and keep the crispy elements at room temperature.
  • Protein Options: Turn this into a main course by adding shredded grilled chicken, seared tofu, or roasted chickpeas.
  • Visual Match: To replicate the towering presentation of this dish, ensure your cucumbers are diced quite small so they don't weigh the salad down, and mound the crispy strips proudly on the very top rather than mixing them in.