Lime-Ginger Napa Ribbon Salad
Serving Size: 4
Approximate Time
Prep
15 min
Cook
0 min
Total
15 min
Ingredients
4 cups (about 140 g) thinly sliced Napa cabbage
1 English cucumber, halved lengthwise and thinly sliced
1 large carrot, shaved into ribbons
5 red radishes, thinly sliced
1 cup (about 100 g) sugar snap peas, thinly sliced on the bias
1 cup (about 180 g) mandarin orange segments (fresh or well-drained canned)
1/4 cup (15 g) chopped fresh cilantro
1/4 cup (10 g) torn fresh mint
1/3 cup (45 g) toasted peanuts, roughly chopped
Zest of 1 lime
3 tbsp (45 ml) fresh lime juice
1 1/2 tbsp (22 ml) unseasoned rice vinegar
1 tbsp (15 ml) low-sodium soy sauce
1 tbsp (6 g) finely grated fresh ginger
1 tsp (7 g) honey
2 tbsp (30 ml) neutral oil (e.g., grapeseed)
1 tsp (5 ml) toasted sesame oil
1/2 tsp red pepper flakes or 1 small red chile, thinly sliced (optional)
Instructions
1. In a small bowl, whisk together lime juice, rice vinegar, soy sauce, grated ginger, honey, neutral oil, sesame oil, and red pepper flakes/chile (if using) until emulsified.
2. In a large bowl, combine Napa cabbage, cucumber, carrot ribbons, radishes, snap peas, mandarin segments, cilantro, and mint.
3. Drizzle the dressing over the salad and toss gently to coat. Taste and adjust seasoning (a pinch of salt or an extra squeeze of lime) as needed.
4. Scatter toasted peanuts and lime zest over the top just before serving.
5. Serve chilled or at cool room temperature.
