Published Date: August 26, 2020 | Last Updated: March 22, 2023
If I constantly had this salad prepped in the fridge, all of my problems would be solved. That might be an exaggeration. But I’m not exaggerating when I say this crunchy Asian salad is SO YUMMY. Add chicken if you want some protein. Seriously it’s amazing.
These salads will be some of our lunches for the next few days. Whenever I prep salads like this, I feel like eating them within 4 days is best.
If I constantly had this salad prepped in the fridge, all of my problems would be solved. That might be an exaggeration. But I’m not exaggerating when I say this crunchy Asian salad is SO YUMMY. Add chicken if you want some protein. Seriously it’s amazing.
These salads will be some of our lunches for the next few days. Whenever I prep salads like this, I feel like eating them within 4 days is best.
And because I know I’ll get asked:
*the Salad containers with lids are from Sam’s club. I LOVE them. They are BPA free plastic and I use them over and over again. If you can’t buy some from Sam’s club I have a similar option in my amazon favorites on my Instagram profile.
*the dressing cups are a mass bulk buy from Costco, but you can find them in smaller quantities at most grocery stores near the Ziplock bag aisle.
See my video on the third page of the post below.
Crunchy Asian Salad
Trust me, this salad is amazing. I love having some of these salads prepped in the fridge ready to make my day.
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Ingredients
Crunchy Asian Salad
- lettuce (I went for arugula but romaine, green leaf, red leaf, iceberg or butter lettuce is great)
- green cabbage, finely chopped
- purple cabbage, finely chopped
- carrot, sliced
- red bell pepper, chopped
- green onion, finely chopped
- cucumber, finely chopped
- orange segments
- salted cashews
Asian Dressing
- 1/4 cup rice wine vinegar
- 1/4 cup pure maple syrup
- 2 T soy sauce or coconut aminos
- 1 tsp sesame oil
- 3/4 cup avocado oil
Instructions
- Combine dressing ingredients and blend together using a handheld blender. Refrigerate any leftovers. The dressing is good refrigerated for up to two weeks.
