Fresh + Crisp Asian Inspired Salad with Zesty Sriracha Dressing

Bright and colorful salad

Sriracha lovers rejoice! If you are a fan of a fresh, healthy meals bit of zip  are going to LOVE this mouthwatering salad. Packed full with crisp and colorful veggies, crunchy Siracha spiced cashews and a zesty Sriracha infused dressing that is practically drinkable, this is one recipe you will have on heavy rotation!

Fresh and crisp salad

With 42 g of protein, it is hearty, fresh and nutritious meal option. I love to prep this ahead of time and take for my lunches during the week. It keeps me full for hours and bonus- I actually look forward to eating it!
To make the prep process quicker, feel free to use a bag of pre- shredded coleslaw (shredded cabbage and carrot together), pre- shredded kale, frozen pre-shelled edamame (thaw in room temp water for 5 mins) or a rotisserie chicken. Just bear in mind if you are tracking macros that rotisserie chicken has a higher fat content.
Crunchy and vibrant Asian vegetable salad

Here’s What you Need:

(Recipe makes 3 servings)

For Spicy Sriracha Cashews:

1.5 Cups raw, unsalted cashews
1/3 cup avocado oil
2 tbsp low sodium soy sauce
1 tbsp Sriracha (more, if you prefer!)
1 tbsp honey
1.5 inch chunk of ginger, grated
2 cloves garlic, pressed
Juice from 2 limes
Pepper to taste

For Salad Base:

1.5 cup chicken bone broth
3/4 cup quinoa
3 cups cooked chicken (diced or shredded)
3 cups purple and green cabbage (shredded)
2 cups kale (shredded)
1 cup sliced mini bell peppers
1 cup carrot, grated
1 cup shelled edamame
1/2 cup green onions, chopped
1/4 cup chopped cilantro (can omit if you like!)

For Zesty Sriracha Dressing:

1/3 cup avocado oil
2 tbsp low sodium soy sauce
1 tbsp Sriracha (more, if you prefer!)
1 tbsp honey
1.5 inch chunk of ginger, grated
2 cloves garlic, pressed
Juice from 2 limes
Pepper to taste

Method:

Cashews:

  1. Preheat oven to 350 F
  2. In a bowl, mix together spicy cashew ingredients and coat the cashews.
  3. Line a baking sheet with foil and spread cashews out on the sheet. Roast in oven, for 15 minutes, checking and flipping them every five minutes or so to ensure even cooking.
  4. Remove from oven once golden, and let cool. Store in an airtight container.

Quinoa:

  1. In a small pot over high heat, combine chicken bone broth and quinoa.
  2. Bring to a boil.
  3. Once boiling, reduce heat to low and let simmer about 15 minutes or until all broth has been absorbed and quinoa is soft but not mushy.
  4. Remove from pot and let cool. I like to store mine in an airtight container and use  1/4 cup at a time, saving the rest for later through out the week!

Dressing:

  1. In a mason jar or small container, combine all ingredients and shake thoroughly.
  2. Set aside. Can remain in fridge if sealed for up to two weeks.
To assemble one large salad, toss all ingredients together in a big bowl. Top with cashews and drizzle with dressing (after thoroughly shaking).
If you are making this to prep and eat through out the week, I recommend dividing ingredients between three containers with 1/4 of quinoa distributed to each. Dress the salads individually as you go so the veggies don’t get soggy!
Hope you enjoy this salad as much as I do!

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