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Sesame-Ginger Crunch Salad with Salt-Macerated Veggies

Sesame-Ginger Crunch Salad with Salt-Macerated Veggies

Lunch
Prep Time
35min
Cook Time
5min
Servings
4
Calories
210
Chef's Note

By utilizing the salt-maceration technique, you collapse the cellular walls of the high-water veggies (cucumbers, cabbage, onions) ahead of time. This prevents them from weeping water into your ginger-sesame dressing, keeping your prepped lunches incredibly crisp and flavorful all week long!

Tags
meal-prep
salad
healthy
lunch
vegan
vegetarian
crunchy
sesame-ginger
low-calorie
Ingredients

  • 4 cups Green cabbage, shredded

  • 1 large English cucumber, thinly sliced

  • 2 medium Carrots, julienned

  • 1/2 cup Red onion, thinly sliced

  • 1 1/2 tsp Kosher salt (for maceration)

  • 1 1/2 cups Shelled edamame, cooked and cooled

  • 1/2 cup Fresh cilantro, chopped

  • 3 tbsp Rice vinegar

  • 2 tbsp Low-sodium soy sauce

  • 1 tbsp Toasted sesame oil

  • 1 tbsp Honey

  • 1 tsp Fresh ginger, grated

  • 1 clove Garlic, grated

  • 2 tbsp Toasted sesame seeds

Instructions
  • 1

    Place the shredded cabbage, sliced cucumber, julienned carrots, and sliced red onion in a large colander set over a bowl or in the sink.

  • 2

    Sprinkle the kosher salt evenly over the vegetables. Use your hands to gently toss and massage the salt into the vegetables for about 1 minute to ensure even coverage.

  • 3

    Let the vegetables sit and macerate at room temperature for 15 to 20 minutes to draw out excess moisture via osmosis.

  • 4

    Rinse the macerated vegetables thoroughly under cold running water to wash away the excess surface salt.

  • 5

    Transfer the rinsed vegetables to a clean kitchen towel or a salad spinner. Wrap them in the towel and squeeze firmly to extract as much remaining moisture as possible. This step is crucial for keeping the salad crisp.

  • 6

    In a small bowl, whisk together the rice vinegar, low-sodium soy sauce, toasted sesame oil, honey, grated ginger, and grated garlic until emulsified.

  • 7

    In a large mixing bowl, combine the dried, macerated vegetables, cooked edamame, and chopped cilantro.

  • 8

    Drizzle the dressing over the salad and toss well to combine. Sprinkle with toasted sesame seeds.

  • 9

    Divide the salad evenly among four airtight meal prep containers. Cover and refrigerate for up to 4 to 5 days without worrying about sogginess.

Nutrition Information (per serving)
210
Calories
8g
Protein
19g
Carbs
11g
Fat
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