Summer Crunch Salad with Sweet Chili Lime Dressing

I’ve developed a habit that I’m rally happy about, which is having a big salad for lunch almost every day. I truly love salad, but it wasn’t always this way. They used to all taste the same to me and leave me asking myself “Ok, so now what can I eat to actually satisfy my hunger?”

This salad is not that sad salad that leaves you wanting more. This salad has crunch, sweet, sour, spice, salt, and more crunch. It’s absolutely perfect for a hot summer day because it’s filling, yet light and refreshing. And no cooking involved! It reminds me of one of those awesome salads that you get at a fancy department store, that costs $22. It’s completely vegan and gluten-free, but would be delicious with shrimp or chicken!

Aside from the fresh crunch, the key to this salad is the dressing. It’s tart from the lime, sweet from the honey, salty from the tamari (like soy sauce), and spicy from the red pepper. This dressing is perfect drizzled on a stir-fry, as a dip for spring rolls, or as a marinade before grilling. Make this dressing! And always share your creations with me on Insta @katiewebbernyc!

This salad is big enough to share with a friend! Or, if you’re like me, you might be able to eat the whole thing all by yourself!

Summer Crunch Salad

• 3 cups shredded green cabbage (savoy or Napa cabbage are amazing too)

• 1 cup shredded purple cabbage

• 1 shredded carrot (I use a vegetable peeler to make ribbons)

• 1 thinly sliced bell pepper (I used 1/2 red bell pep and 1/2 orange bell pep)

• 2 chopped scallions

• 1 handful cilantro (I like lots)

• 1/4-1/3 cup chopped peanuts (cashews or almonds would be great also)

Sweet Chili Lime Dressing

• 2 Tbsp olive oil

• 1 Tbsp apple cider vinegar

• juice of 1 whole lime

• 1 Tbsp honey

• 1 Tbsp Tamari* (or soy sauce)

• 1 large garlic clove, chopped or minced (or 2 small cloves)

• 1/4 tsp red pepper flakes (a pinch more if you’re not afraid of spice!)

• salt & pepper to taste

*Tamari has less sodium than regular soy sauce, so if you’re using soy sauce, only use 2 tsp at first, and add more if needed.