Asian-Italian Fusion Fresh Salad

Gourmet vegan salad with Napa cabbage, carrots, red peppers, onions, and herbs, garnished with almonds and cranberries on a minimalist table.
Asian-Italian Fusion Fresh Salad

Introduction

Embrace the vibrant and fresh flavors of today with a delightful salad that perfectly marries the essence of Asian and Italian cuisines. This unique dish is not only a feast for the eyes but also a nourishing treat for the soul, making it a perfect choice for any day.

Ingredients

  • 1 cup of sliced Napa cabbage
  • 1 small carrot, julienned
  • 1/2 red bell pepper, thinly sliced
  • 1/4 cup of sliced red onion
  • 1/4 cup of fresh basil leaves, chopped
  • 1/4 cup of cilantro leaves
  • 1/4 cup of mint leaves, roughly torn
  • 1/4 cup of toasted almond slices
  • 1/4 cup of dried cranberries
  • For the dressing:
    • 2 tablespoons of soy sauce
    • 1 tablespoon of sesame oil
    • 1 tablespoon of rice vinegar
    • 1 teaspoon of grated ginger
    • 1 clove of garlic, minced
    • 1 tablespoon of maple syrup

Instructions

  • In a large mixing bowl, combine Napa cabbage, carrot, red bell pepper, and red onion.
  • Add basil, cilantro, and mint leaves to the bowl.
  • In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, grated ginger, minced garlic, and maple syrup to create the dressing.
  • Pour the dressing over the salad and toss well to coat.
  • Sprinkle toasted almond slices and dried cranberries on top before serving.

Enjoy this exquisite fusion salad as a light lunch or a refreshing side dish. Its unique blend of ingredients and flavors is sure to captivate your palate and leave you craving more.

Isabella

Additional Information
NutritionfactsCalories: 150, Fat: 7g, Carbohydrates: 20g, Protein: 4g 
Preparation Time15 minutes 
Allergy InformationSoy, Nuts, Garlic