Asian Crunch Salad

Lunch | Serves 6

Asian Crunch Salad with Edamame Beans & Sesame Dressing

(or green peas to make it soy-free)



Juice of one medium orange

2 ½ tbsp rice vinegar

1 tbsp agave syrup or maple syrup

Juice of 1 lime

1 tbsp sesame seeds

¼ cup water

1 ½ tbsp toasted sesame oil

Pinch of red pepper flakes (optional)

2 tbsp Naked Coconuts Soy Free Soy Sauce

1 tbsp fresh ginger, grated

1 clove garlic, minced


1 head of romaine, chopped

1 red bell pepper, sliced into thin long strips

½ small red cabbage, thinly sliced

2 cups bean sprouts

1 bunch green onion, chopped

2 medium carrots, grated

1 tangerine, peeled and pulled apart into pieces

½ cup cashews, roughly crushed with the back of a spoon

1 package of dried instant noodles (GF and vegan if applicable), broken apart into pieces (optional)

2 cups edamame beans (or green peas to make it soy-free), thawed to room temperature

Cilantro to serve (optional)

Lime to serve


  1. Whisk together the dressing ingredients in a bowl and set aside.
  2. To assemble the salad, add all the vegetables and the tangerine to a large salad bowl. Add in the noodles and cashews just before serving. Toss with dressing, and serve with cilantro and extra lime.
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