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I love a good salad. They’re especially refreshing in the hot summers but just as great to enjoy in the colder months. I love how you can make it your own by using one type of green or mixing greens and topping that with layers of whatever veggies, grains, and protein your heart and taste buds desire. I have 5 components (check out my post here) that I include whenever I make a salad and I didn’t deviate from it when I created this Crispy Asian salad. It’s the perfect blend of crunchy textures and sweet and savory flavors.

This recipe uses Brussels sprouts and red cabbage as the base. They’re sturdy so you can put this salad together in its entirety for meal prep without having to suffer the consequences of wilted greens. Also, both are loaded with vitamins C and K, folate, beta-carotene, and fiber. To save time you can buy these packaged and pre-shredded. 

Washed Cabbage and Brussels Sprouts

Once you’ve shredded and washed the Brussels sprouts and cabbage dry them out in a salad spinner. If you don’t have use paper towels or a clean kitchen towel. Then place them in a large salad bowl.

Sugar Snap Peas

Top the mixed Brussels sprouts and cabbage with sugar snap peas, carrots, scallions, bell pepper, and cilantro. These ingredients provide texture, vibrant colors, and crunch. 

Crispy Asian Salad with Wontons

Now here comes the dressing. Salad dressing is to salad as icing is to cake. No salad is complete without a dressing on top. The dressing for this salad is a light and slightly sweet vinaigrette. Whisk together some extra virgin olive oil, sesame oil, rice vinegar, agave nectar or vegan honey, soy sauce, minced garlic, and salt. 

Crispy Asian Salad Dressing Ingredients

When you’re ready to enjoy top the salad with some crispy wonton strips. You can typically find these in the same aisle as the salad dressings in your local grocery store. If you can’t find them you can fry your own by cutting some wonton wrappers into strips and lightly frying them. Alternatively, you can also top your salad with a handful of unsalted peanuts. 

This crispy Asian salad is not only delicious but also packed with nutrients. It’s the perfect side dish or a light and refreshing meal on its own. 

Let me know what you think! Share your thoughts and variations in the comments below. Don’t forget to follow me on IG for more plant-based recipes and inspiration. 

Crispy Asian Salad

Crispy Asian Salad

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Prep Time 15 minutes
Total Time 15 minutes
Servings 4

Ingredients
  

  • 1 pkg. Shredded red cabbage
  • 1/2 lb. Brussels sprouts shredded
  • 1 cp. Sugar snap peas
  • 1/2 cp. Carrots shredded
  • 2 Scallions thinly sliced
  • 1 Red bell pepper thinly sliced
  • 1/4 cp. Cilantro minced
  • 1 cp. Crispy wonton strips

Salad Dressing

  • 1/4 cp. Extra virgin olive oil
  • 1/4 cp. Rice vinegar
  • 1 1/2 tbsp. Agave nectar or vegan honey
  • 3 tbsp. Sesame oil
  • 1 1/2 tsp. Soy sauce
  • Pinch of salt
  • 2 Garlic cloves minced

Instructions
 

  • Wash cabbage and Brussels sprouts and dry in a salad spinner. Once dry place in a large salad bowl.
  • Add sugar snap peas, carrots, scallions, bell pepper, and cilantro and mix well until everything is combined.
  • Add all salad dressing ingredients in a small bowl and whisk until thoroughly combined. Taste and adjust ingredients as desired.
  • Evenly distribute salad into 4 salad bowls or plates. Top each with 1/4 cp. of crispy wontons and salad dressing.
  • Enjoy!