Paleo Asian Crunch Salad

Experience the perfect balance of texture and flavor with this Paleo Asian Crunch Salad—a vibrant, nutrient-packed dish that's as healthy as it is delicious. Featuring a colorful medley of Napa and red cabbage, crispy carrots, sweet red bell pepper, and fresh cilantro, this salad is a refreshing burst of crunch in every bite. Almonds and sesame seeds add a satisfying nuttiness, while a zesty dressing made with apple cider vinegar, coconut aminos, fresh ginger, and garlic ties it all together with a tangy, umami-rich flair. Completely grain-free, dairy-free, and naturally sweetened with honey, this paleo-friendly salad is ready in just 20 minutes. Serve it as a light, refreshing side dish or top it with grilled protein like chicken or shrimp for a complete meal. Perfect for healthy meal prep, dinner parties, or weekday lunches!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 4

Ingredients

• 4 cups Napa cabbage
• 2 cups Red cabbage
• 2 large Carrots
• 1 large Red bell pepper
• 3 stalks Green onions
• 0.5 cup Cilantro leaves
• 0.5 cup Almonds
• 2 tablespoons Sesame seeds
• 0.25 cup Olive oil
• 3 tablespoons Apple cider vinegar
• 2 tablespoons Coconut aminos
• 1 tablespoon Fresh ginger
• 2 cloves Garlic
• 1 tablespoon Honey
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Start by preparing the vegetables. Finely shred the Napa cabbage and red cabbage, and set them aside in a large mixing bowl.

Step 2

Peel and julienne the carrots. Add them to the bowl with the cabbages.

Step 3

Thinly slice the red bell pepper and chop the green onions. Add them to the salad mixture along with the cilantro leaves.

Step 4

Roughly chop the almonds and set them aside. If desired, lightly toast the almonds and sesame seeds in a dry pan over medium heat for about 3-4 minutes, stirring frequently, until they're golden and fragrant. Allow them to cool slightly before adding them to the salad.

Step 5

In a small bowl or a jar with a lid, combine the olive oil, apple cider vinegar, coconut aminos, freshly grated ginger, minced garlic, honey, salt, and black pepper.

Step 6

Whisk or shake the dressing ingredients until well combined and emulsified.

Step 7

Pour the dressing over the salad and toss everything together until the vegetables are well coated.

Step 8

Just before serving, top the salad with chopped almonds and sesame seeds for added crunch, then give it a final toss.

Step 9

Serve immediately as a refreshing side dish or a main course by adding grilled chicken or shrimp if desired.

Nutrition Facts

Serving size	(1056.2g)

Amount per serving	% Daily Value*
Calories	1395.2

Total Fat 103.4g	0%
Saturated Fat 12.8g	0%
Polyunsaturated Fat 9.6g
Cholesterol 0mg	0%
Sodium 1965.5mg	0%
Total Carbohydrate 92.5g	0%
Dietary Fiber 29.5g	0%
Total Sugars 49.0g
Protein 28.3g	0%

Vitamin D 0IU	0%
Calcium 592.7mg	0%
Iron 10.6mg	0%
Potassium 2526.6mg	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: 65.8%

Protein: 8.0%

Carbs: 26.2%