Asian Salad With Ginger Sesame Dressing Recipe

Cooking Directions

• STEP 1.In a large bowl, combine shredded cabbage, grated carrots, sliced bell peppers, and cooked edamame.
• STEP 2.In a separate small bowl, whisk together minced ginger, sesame oil, soy sauce, rice vinegar, and honey until well combined.
• STEP 3.Pour the dressing over the vegetables and toss to coat evenly.
• STEP 4.Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.
• STEP 5.Serve the Asian salad chilled and garnish with sesame seeds and chopped green onions, if desired.

Cooking Tips

• For added crunch, you can also add some toasted sesame seeds or crushed peanuts to the salad.
• Feel free to customize the salad by adding other vegetables such as cucumber, bean sprouts, or snow peas.
• If you prefer a spicier dressing, you can add a pinch of red pepper flakes or a dash of sriracha sauce.

Storage and Serving

• Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days.
• To serve, give the salad a good toss to redistribute the dressing and garnish with fresh herbs, if desired.