Description
For the Salad:
2 cups napa cabbage, shredded
1 cup carrots, julienned
1 cup cucumber, thinly sliced
1 red bell pepper, thinly sliced
½ cup fresh cilantro, chopped
½ cup fresh mint, chopped
¼ cup green onions, sliced
½ cup cooked rice noodles (optional, for added texture)
1 cup cooked shrimp (optional, for protein)
For the Spicy Ginger Dressing:
3 tbsp rice vinegar
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp honey
1 tbsp sesame oil
1 tbsp fresh ginger, grated
1 clove garlic, minced
1 tsp chili paste or sriracha (adjust to heat preference)
1 tsp lime juice
Directions:
Prepare the Salad: In a large bowl, combine the shredded napa cabbage, julienned carrots, cucumber slices, red bell pepper, cilantro, mint, green onions, rice
noodles (if using), and cooked shrimp (if using). Toss everything gently to combine.
Make the Spicy Ginger Dressing: In a separate bowl, whisk together the rice vinegar, soy sauce, honey, sesame oil, grated ginger, minced garlic, chili paste,
and lime juice. Taste and adjust the spice level by adding more chili paste or sriracha if desired.
Assemble the Salad: Drizzle the spicy ginger dressing over the salad and toss to coat evenly.
Serve: Serve the salad immediately or refrigerate for about 15 minutes to let the flavors meld. Garnish with extra cilantro or mint if desired.
Prep Time: 15 minutes Cooking Time: 0 minutes Total Time: 15 minutes Kcal: 250 per serving Servings: 4
