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crunchy asian salad with mandarin oranges and edamame in a bowl with wooden spoon.

Crunchy Asian Salad with Sesame Ginger Dressing

5 from 2 votes
This Crunchy Asian Salad combines colorful veggies, mandarin oranges, edamame, slivered almonds and crunchy peanuts with a tangy sesame ginger dressing. It's great for a side dish or as a main dish with an added protein source!
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Salad, Side Dish
Calories: 413
Ingredients Method Notes

Ingredients
  

For the Salad:
  • 1 (14-16 oz) bag cole slaw mix
  • 2 cup purple cabbage shredded
  • 1 ½ cup edamame shelled and thawed if frozen
  • 4 green onion thinly sliced
  • 2 cans mandarin oranges drained and rinsed
  • ¼ cup slivered almonds
  • ¼ cup chopped peanuts
For the Dressing:
  • 3 tbsp rice vinegar unseasoned
  • 2 tbsp low sodium soy sauce
  • 2 tbsp olive oil
  • 2 tbsp honey or maple syrup
  • 1 tbsp sesame oil
  • 1 tbsp fresh lime juice
  • 1 tbsp white miso paste
  • ½ tbsp fresh ginger grated
  • ½-1 tsp sriracha or red pepper flakes optional

Method
 

  1. In a small bowl, whisk the salad dressing ingredients together: rice vinegar, soy sauce, sesame oil, olive oil, honey, lime juice, miso, ginger, and sriracha (if using). Set aside.
  2. In a large bowl, mix the salad ingredients: cole slaw mix, purple cabbage, edamame, green onion, mandarin oranges, slivered almonds, and chopped peanuts. Add dressing and toss gently to combine.

Notes

Store leftover crunchy Asian cabbage salad in an airtight container in the fridge for up to 3 to 4 days. 
For the best crunch, keep the dressing in a separate jar and toss it with the salad right before serving. If the salad is already dressed, it’s still good the next day, but it will soften a bit as it sits.
Enjoy as a side dish or add a protein source to it to enjoy it as a main entree. 
For more variations, substitutions, and tips, see full blog post above.