Asian Style Crudité Salad (all raw)


Craving for  some healthy, raw greens ..this is your’s! 

A beautiful mix of vegetables, all colours of the rainbow, meaning lots of vitamins, minerals and antioxidants.

Combined with the Asian dressing, the cilantro and seeds,  it’s a very tasty dish.  Make more in one you have your next day Lunch.

Good luck and hope to hear from you on FB or Instagram: #yvetteshealthykitchen

Aloha Yvette




Crunchy Asian Style Salad (raw)
Serves 6
Measurements are just an indication.. feel free to explore and make changes if you like
  1. 1- 2 pounds of baby spinach
  2. 1-2 grated carrots
  3. 2 cups grated or thinly sliced red cabbage and/or white cabbage
  4. 1 small cucumber, cut "en julienne"
  5. 1 red bell peppers, thinly sliced
  6. grated beet (optional; it makes the whole salad more the beet colour will mingle with all other veggies)
  7. bean sprouts or alfafa
  8. 1 cup of peeled edamame beans
  9. 1/2 cup chopped springonions
  10. 1/2 cup chopped cilantro
  11. 1/2 avocado sliced
  12. 1/2 cup of toasted seeds/nuts like cashews, peanuts, sunflower, pumpkin and sesame
Extra optional ingredients
  1. dulse (nice salty addition)
  2. chili pepper, if you like it hot
  3. some grains, like quinoa or brown rice for additional healthy carbs
  4. if you prefer meat.. some organic chicken or wild salmon will be a good combo aswell
Dressing ingredients
  1. 1/2 cup olive oil
  2. 1/4 cup rice vinegar (or apple cider)
  3. 1 tbs toasted sesame oil
  4. 2 -3 tbs tamari (soysauce)
  5. 1-2 tbs maple syrup (or agave if you prefer)
  6. 1 thumb-sized piece of fresh ginger
  7. 1 small garlic clove
  8. 2 tbs sesame seeds (black, brown or white)
  1. In a blender, mix all dressing ingredients and blend until smooth. Taste, add more ginger or garlic to your liking. Maybe some hotwater if you prefer it more liquidy. Pour into a jar, it will keep in the fridge for at 2 weeks.
  1. Prepare the cabbage, squeeze the juice of 1 lemon or lime over the cabbage, some salt and a dash of olive oil. Massage cabbage and let it stand for some time. (you may prepare this a couple of hours in advance, in order for the cabbage to soften)
  2. Prepare all other veggies (except spinach) and mix everything together in a big salad bowl.
  3. mix again to get the dressing well incorporated with the salad.
  4. Add spinach and carefully mix again.
  5. Sprinkle with all toppings: spring onions, cilantro, avocado, nuts and seeds and some more dressing and voila enjoy!
  1. Great crunchy healthy raw salad to keep for your next day's lunch on the go!
  2. Also great lunch on a summer BBQ evening.
Yvette’s Healthy Kitchen


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