Description

A fresh and colorful salad packed with crispy veggies, nuts, and a zesty dressing. Perfect as a light meal or a side dish!

Ingredients

Scale

For the Salad

2 cups chopped romaine lettuce (or cabbage for extra crunch)
1 cup shredded carrots
1 cup red bell pepper, thinly sliced
1 cup cucumber, sliced
½ cup radishes, thinly sliced
½ cup snap peas, chopped
½ cup purple cabbage, shredded
¼ cup green onions, chopped
¼ cup almonds, cashews, or sunflower seeds (for crunch)
¼ cup crispy wonton strips or croutons (optional)

For the Dressing

3 tbsp olive oil
2 tbsp rice vinegar (or apple cider vinegar)
1 tbsp soy sauce (or tamari for gluten-free)
1 tbsp honey or maple syrup
1 tsp sesame oil
1 tsp Dijon mustard
½ tsp garlic, minced
½ tsp ginger, grated
¼ tsp black pepper

Instructions

Make the dressing by whisking together the olive oil, vinegar, soy sauce, honey, sesame oil, Dijon mustard, garlic, ginger, and black pepper in a small bowl. Set aside. In a large bowl, toss together the romaine lettuce, carrots, bell pepper, cucumber, radishes, snap peas, cabbage, and green onions. Sprinkle in the nuts, seeds, and crispy wonton strips or croutons if using. Drizzle the dressing over the salad and toss to coat. Serve immediately and enjoy!

Notes

Swap nuts for pumpkin seeds for a nut-free version. Add protein by tossing in grilled chicken, shrimp, tofu, or chickpeas. To make ahead, store veggies separately and add dressing just before serving to keep everything crisp.