Salad: United States – Napa Citrus Cucumber Crunch Salad

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 10 min

Total 25 min

Ingredients

4 cups (about 140 g) Napa cabbage, thinly sliced
2 Persian cucumbers, thinly sliced on the bias
1 small fennel bulb, very thinly shaved (reserve fronds for garnish)
4 radishes, thinly sliced
1 large orange, segmented, plus 1 tsp finely grated zest
1 / 3 cup (about 10 g) fresh mint leaves, torn
1 / 3 cup (about 10 g) cilantro leaves and tender stems
1 / 3 cup (about 40 g) roasted unsalted cashews, roughly chopped
1 tbsp toasted sesame seeds (white or black, or a mix)
1 small red chili, very thinly sliced (optional)
2 tbsp (30 ml) fresh lime juice
1 tbsp (15 ml) rice vinegar
1 tbsp (18 g) white miso paste
1 tsp honey or maple syrup
1 tsp freshly grated ginger
1 tsp toasted sesame oil
3 tbsp (45 ml) neutral oil, such as grapeseed or avocado
Kosher salt, to taste

Instructions

Make the dressing: In a small bowl, whisk the miso with lime juice, rice vinegar, honey, and grated ginger until smooth. Slowly whisk in the toasted sesame oil, then the neutral oil, until emulsified. Taste and season with a pinch of salt; thin with 1–2 teaspoons water if needed.
Combine the cabbage, cucumbers, fennel, and radishes in a large bowl. Add about half of the dressing and toss to lightly coat. Let stand 5–10 minutes to gently soften the cabbage.
Add the orange segments, mint, and cilantro. Drizzle in most of the remaining dressing and toss gently to combine; add the rest if needed.
Finish and serve: Sprinkle over the cashews, sesame seeds, and sliced chili (if using). Garnish with reserved fennel fronds and the orange zest. Serve immediately alongside the stir-fry.