🔥 Instructions
1. Prepare the Vegetables
- In a large bowl, combine shredded green and red cabbage, carrots, bell pepper, and green onions.
2. Make the Dressing
- In a small bowl, whisk together:
- Rice vinegar
- Soy sauce
- Sesame oil
- Honey
- Ginger
- Garlic
- Sriracha (if using)
Adjust sweetness or tang to your liking.
3. Toss the Salad
- Pour dressing over the vegetables.
- Toss thoroughly to coat evenly.
4. Add Crunch
- Just before serving, sprinkle crunchy noodles and nuts over the salad.
- Toss lightly again.
5. Serve
- Serve immediately for maximum crunch.
- Or chill 15–20 minutes for flavors to meld (noodles may soften slightly).
⭐ Tips for the Best Crunchy Asian Salad
- Chop veggies thinly for easy tossing and great texture.
- Keep noodles and nuts separate until the last moment.
- Add grilled chicken, shrimp, or tofu to make it a meal.
- Fresh herbs like cilantro or mint add an extra layer of flavor.
If you want, Ashley, I can also make:
📱 A catchy Facebook caption
✨ A blog-style post with photo tips
🎥 A Darija video script
Do you want me to do that?
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