Asian Crunch Salad with Sweet Chili Dressing

5 from 1 vote

Asian Crunch Salad with Sweet Chili Dressing

Elevate your salad game with this easy and delicious Asian Crunch Salad! This salad blends crisp vegetables and crunchy toppings, all drizzled with a Sweet Chili Dressing for a tangy kick. Whether you're looking for a fun side dish, or enjoying it on its own, this salad is sure to be a hit. It's gluten free and vegan, too!

Servings people

Prep Time 10

Cook Time 6

Total Time 16

Equipment

small pan
cutting board
knife
small bowl or jar
spoon
large salad bowl + tongs

Ingredients

For the Asian Crunch Salad:

6 oz baby crispy green leaf lettuce *
1 cup diced English cucumber (about 1/2 large cucumber)
½ cup shelled edamame **
½ cup diced mango
½ large avocado cubed
¼ cup chopped green onion
3 tbsp roughly chopped or slivered almonds
2 tbsp unsweetened shredded coconut

For the Sweet Chili Dressing:

2 tbsp thai sweet chili sauce ***
2 tbsp avocado oil or olive oil
1 tbsp rice vinegar
1 garlic clove minced
½ tsp fresh minced ginger
kosher salt & black pepper to taste

Instructions

First, bring a small pan to medium heat. Then, add shredded coconut. Stir frequently until the coconut is lightly browned and toasted, about 3 minutes. Remove from the pan and let cool.
2 tbsp unsweetened shredded coconut
Add all sweet chili dressing ingredients to a small bowl or jar and stir or shake until combined.
2 tbsp thai sweet chili sauce, 1 tbsp rice vinegar, 2 tbsp avocado oil, 1 garlic clove, ½ tsp fresh minced ginger, kosher salt & black pepper
Add all asian crunch salad ingredients, including the toasted coconut, to a large salad bowl. Pour sweet chili dressing over top and toss to combine. Enjoy!
6 oz baby crispy green leaf lettuce, 1 cup diced English cucumber, ½ cup shelled edamame, ½ cup diced mango, ½ large avocado, ¼ cup chopped green onion, 3 tbsp roughly chopped or slivered almonds

Video

Notes

*NOTE: If you can't find this, you can use an equal amount of normal green leaf lettuce instead. Just chop it up into small pieces before proceeding with the recipe as written.

*NOTE: I typically buy this frozen and then follow the instructions on the package to thaw/cook it. Allow the edamame to cool before adding to the salad, so that you don't wilt the lettuce. You can also find it pre-cooked at some grocery stores, including at Trader Joe's in the refrigerated section.

**NOTE: I've noticed that some brands of sweet chili sauce have a thicker consistency than others. So, if your dressing seems to thick, feel free to add a bit more rice vinegar or avocado oil to thin it out.

Calories: 316kcal

Course: Dinner, Main Course, Salad, Side Dish

Cuisine: American, Asian, Chinese

Diet: Gluten Free, Dairy Free, Vegan, Vegetarian

Keyword: Asian, Asian Salad, Avocado, Cucumber, Dairy Free, Edamame, Gluten Free, Mango, Side Dish, Thai Sweet Chili Sauce, Vegan, Vegetarian

Nutrition