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Cucumber and Chinese Cabbage Salad

A refreshing, crunchy salad perfect for busy days, featuring vibrant flavors and quick prep.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian, Fusion
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 cups Chinese cabbage, thinly sliced
  • 1 large cucumber, diced
  • 1 red bell pepper, chopped for that pop of color
  • 1 carrot, shredded
  • 2 green onions, finely chopped
  • ΒΌ cup fresh cilantro for freshness
Dressing
  • 2 limes, juiced
  • 2 tablespoons olive oil
  • 1 tablespoon soy sauce or tamari for gluten-free option
  • Salt and pepper to taste
Optional Garnish
  • sesame seeds for extra flair

Method
 

Preparation
  1. Start by thinly slicing the Chinese cabbage and placing it in a large bowl.
  2. Dice the cucumber, chop the red bell pepper, and shred the carrot.
  3. Toss all these crunchy goodies together in the bowl.
Mix Dressing
  1. In a small bowl, whisk together the lime juice, olive oil, soy sauce, salt, and pepper.
  2. Pour the dressing over the salad and toss everything together.
Serve
  1. Toss in the chopped green onions and cilantro.
  2. If desired, sprinkle sesame seeds on top and give it one last gentle toss.

Notes

For the freshest taste, cut or slice your vegetables right before serving. If you have time, let the salad chill for about 30 minutes before serving to meld the flavors. You can add grilled chicken, chickpeas, or tofu to make it more filling.