Asian Sesame Crunch Salad

INGREDIENTS

Main Ingredients

• 2 tbsp Biobali Sesame Oil
• 2 cups shredded green cabbage
• 1 cup shredded purple cabbage
• 1 medium carrot, julienned
• 1 cup cucumber, thinly sliced
• ½ cup shelled edamame, cooked
• 2 spring onions, thinly sliced
• ¼ cup fresh cilantro, roughly chopped
• 2 tbsp toasted sesame seeds
• ¼ cup roasted sliced almonds

Dressing

• 2 tbsp Biobali Sesame Oil
• 1½ tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp maple syrup or honey
• 1 tsp freshly grated ginger
• 1 small garlic clove, minced
• ½ tsp chili flakes (optional)

Optional Toppings

• Crispy wonton strips
• Roasted cashews
• Sliced avocado
• Fresh mint leaves
• Lime wedges
• Chili crisp

Equipment

• Large mixing bowl
• Small bowl
• Whisk
• Knife and cutting board
• Salad tongs
• Serving platter or bowl

INSTRUCTIONS

1.  Prepare the Vegetables. Wash and dry all vegetables thoroughly. Finely shred the green and purple cabbage, julienne the carrot into thin strips, slice the cucumber into thin rounds or half-moons, and thinly slice the spring onions. Roughly chop the fresh cilantro and set everything aside in separate bowls to keep the ingredients crisp and organized.

2. Cook the Edamame. Bring a small pot of water to a boil and cook the shelled edamame according to the package instructions, usually about 3–5 minutes. Drain immediately and rinse under cold water to preserve its bright green color and slightly firm texture. Pat dry before adding to the salad.

3. Toast the Nuts and Sesame Seeds. Heat a dry skillet over medium-low heat. Lightly toast the sliced almonds for 2–3 minutes until fragrant and golden, stirring frequently to prevent burning. If using raw sesame seeds, toast them for about 1 minute until lightly golden. Allow both to cool completely.

4. Prepare the Sesame Dressing. In a small bowl, whisk together the Biobali Sesame Oil, soy sauce, rice vinegar, maple syrup (or honey), grated ginger, minced garlic, and optional chili flakes. Continue whisking until the dressing is smooth and well combined. Taste and adjust the balance by adding a little more vinegar for brightness or maple syrup for sweetness if desired.

5. Assemble the Salad. In a large mixing bowl, combine the shredded green cabbage, purple cabbage, carrots, cucumber, cooked edamame, spring onions, and cilantro. Toss gently using salad tongs until all ingredients are evenly distributed.

6. Dress the Salad. Pour about three-quarters of the sesame dressing over the vegetables. Toss gently but thoroughly until every ingredient is lightly coated without becoming soggy. Reserve the remaining dressing to drizzle over the finished salad if desired.

7. Finish with Crunchy Toppings. Transfer the salad to a serving bowl or platter. Sprinkle generously with the toasted almonds and toasted sesame seeds. Add optional toppings such as crispy wonton strips, roasted cashews, avocado slices, fresh mint, or a spoonful of chili crisp for additional flavor and texture.

8. Serve Immediately. Serve the salad immediately while the vegetables remain crisp and refreshing. Garnish with fresh lime wedges on the side so each serving can be finished with a squeeze of citrus for extra brightness. This salad also pairs beautifully with grilled tofu, roasted mushrooms, or plant-based protein for a more filling meal.

FINISHED DISH

The finished Asian Sesame Crunch Salad is fresh, colorful, and bursting with crisp textures. Shredded vegetables, tender edamame, crunchy toasted almonds, and fragrant sesame seeds are brought together with a light, savory dressing made from Biobali Sesame Oil. Every bite delivers a refreshing combination of nutty, tangy, and subtly sweet flavors, making this vibrant salad a wholesome choice for lunch, dinner, meal prep, or a refreshing side dish alongside your favorite Asian-inspired meals