This Asian-inspired salad is full of fresh vegetables and has a similar flavor to a rice-free veggie maki roll. There's plenty of crunchy cabbage, cucumbers, and carrots, with a nice helping of avocado and sesame seeds. Dress it up with a quick soy sauce and a spicy mayo drizzle for a tasty dish perfect for a light lunch, healthy entrée, or as a side dish.
The Veggies
If you're in a hurry you can use bagged coleslaw to make this salad rather than chopping up fresh cabbage. You can also use English or regular cucumbers if you can't get Persian ones, but I prefer the ones with little or no seeds in this salad. Frozen shelled edamame are perfect in this, just be sure to thaw them first. I like to julienne the carrots for this recipe, as I found that diced carrots made the salad too crunchy for my taste.
Enjoy this salad right away
This salad is best enjoyed immediately after it's prepared. If you'd like to do a bit of prep work you can mix the vegetables, dressing, and spicy mayo individually ahead of time and store them all in the refrigerator separately. Avocados should not be cut until you are ready to eat or they'll turn brown and look unappealing.
Will this salad be too spicy?
You can control how spicy your mayo is by adding more or less sriracha as it suits your taste. Add a little sriracha at a time and taste as you mix to see how it works for you. You can also drizzle a little less spicy mayo on your salad if you'd like, and if you're serving it to spice-sensitive kids you could leave it off altogether. I like the creaminess and heat that it adds, but feel free to experiment based on your taste.
Can this salad be made without soy?
This salad can be made without soy if needed by omitting the edamame and replacing the tamari with coconut aminos.
Other Recipes You May Like:
Asian Inspired Veggie Salad
Ingredients
For the salad
- 4 cups cabbage bagged coleslaw vegetables work
- 4 Persian cucumber diced. Should equal about 1 - 1 ¼ cups
- 1 cup julienned carrots
- 1 cup edamame shelled
- ¼ cup chopped nori
- 1 tablespoon pickled ginger
For the dressing
- ¼ cup reduced sodium tamari
- 1 teaspoon rice vinegar
For the spicy mayo
- ¼ cup mayo
- 1 tablespoon sriracha
For garnish
- 2 avocado
- ¼ cup sesame seeds
- green onion chopped
Instructions
- Combine all of the salad ingredients in a large bowl.
- In a small, separate bowl whisk together the ingredients for the dressing. Pour it over your salad and give it a good toss.
- In that same small bowl whisk together your mayo and sriracha to make the spicy mayo. If you're nervous about this being too hot, feel free to add a little sriracha at a time and taste test it as you go.
- Divide your salad in to four even portions on your serving dishes.
- Top the salad with your avocado and sesame seeds, then drizzle it with the spicy mayo.
- Enjoy immediately.
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