High Protein Asian Crunch Salad

Packed with vibrant vegetables, plant-based protein, and a tangy-sweet dressing, this High Protein Asian Crunch Salad is a nutrient-dense powerhouse perfect for lunch, dinner, or meal prep. Featuring protein-rich quinoa, edamame, and chickpeas alongside crisp red cabbage, shredded carrots, and bell peppers, this salad is as satisfying as it is colorful. Toasted almonds and sesame seeds add a delightful crunch, while the soy-ginger dressing provides bold, savory flavor with just a hint of sweetness. Ready in just 35 minutes, this gluten-free, high-protein salad is a quick and healthy option that’s perfect for those looking to enjoy a fresh, wholesome meal with bold Asian-inspired flavors.

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 1 cup Edamame (shelled)
• 1 cup, thinly sliced Red cabbage
• 1 cup, shredded Carrots
• 1 medium, thinly sliced Red bell pepper
• 3 sliced Scallions (green onions)
• 1 cup Almonds
• 1 15-ounce can, drained and rinsed Chickpeas
• 3 tablespoons Soy sauce
• 2 tablespoons Rice vinegar
• 1 tablespoon Sesame oil
• 1 tablespoon Honey
• 1 teaspoon, freshly grated Ginger
• 1 clove, minced Garlic
• 2 tablespoons, toasted Sesame seeds

Directions

Step 1

Rinse the quinoa under cold water and drain. In a medium saucepan, bring 2 cups of water to a boil. Add quinoa, lower to a simmer, cover, and cook for 15 minutes or until the water is absorbed. Remove from heat and let it sit covered for 5 additional minutes. Fluff with a fork and let it cool.

Step 2

While quinoa is cooking, prepare the vegetables: thinly slice the red cabbage, shred the carrots, slice the red bell pepper, and slice the scallions.

Step 3

In a small dry skillet over medium heat, toast the almonds until golden and fragrant, about 5 minutes. Remove from heat and let them cool.

Step 4

In a large mixing bowl, combine the cooked and cooled quinoa, edamame, red cabbage, carrots, red bell pepper, scallions, chickpeas, and toasted almonds.

Step 5

For the dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic until the honey is completely dissolved.

Step 6

Pour the dressing over the salad and toss to combine, ensuring all components are well-coated with the dressing.

Step 7

Sprinkle the toasted sesame seeds over the top and serve the salad immediately, or refrigerate it for an hour for the flavors to meld further.

Step 8

Enjoy your salad as a nutritious meal or a refreshing side!

Nutrition Facts

Serving size	(1898.0g)

Amount per serving	% Daily Value*
Calories	2797.2

Total Fat 128.5g	0%
Saturated Fat 10.8g	0%
Polyunsaturated Fat 10.2g
Cholesterol 0mg	0%
Sodium 3084.5mg	0%
Total Carbohydrate 303.5g	0%
Dietary Fiber 71.9g	0%
Total Sugars 59.9g
Protein 124.7g	0%

Vitamin D 0IU	0%
Calcium 882.1mg	0%
Iron 31.0mg	0%
Potassium 3356.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.3%

Protein: 17.4%

Carbs: 42.3%