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Asian Crunch Salad

Spiralized carrots and cucumbers replace the noodles in this light and refreshing layered salad. 


    Lightened-up Asian Vinaigrette
  • 1/2 cup (125 mL) low-sodium vegetable broth
  • 1/3 cup (75 mL) rice vinegar
  • 2 tbsp (30 mL) reduced-sodium soy sauce
  • 1 tbsp (15 mL) sesame oil
  • 2 tsp (10 mL) honey
  • 2   garlic cloves, pressed
  • 1/4 tsp (1 mL) ground ginger
  • 1/8 tsp (.5 mL) red pepper flakes
  • 1/2   seedless cucumber, cut in half crosswise
  • 1/2 large bulk carrot, peeled, top removed
  • 1/2 small red bell pepper, quartered
  • 1 cup (250 mL) thinly sliced red cabbage
  • 1/4 cup (50 mL) freshly packed cilantro, chopped
  • 1/2 cup (125 mL) diced cooked chicken
  • 2 tbsp (30 mL) dry roasted peanuts


  1. Prepare vinaigrette by combining all ingredients in the Measure Mix & Pour®

  2. Spiralize cucumber using the fettucini blade on the Veggie Spiralizer. Occasionally snip noodles with the Professional Shears. Blot cucumber noodles with paper towel to remove excess moisture. 

  3. Place 1 cup (250 mL) of the noodles in the bottom of the Make & Take Mason Jar; reserve extra for another use. 

  4. Spiralize the carrot using the same blade; set aside. 

  5. Place bell pepper piece, skin-side down, on the base of the Quick Slice; slice. Layer slices on top of the cucumber noodles. Repeat with other bell pepper pieces. When layering, occasionally tap jar to settle layers and allow for more room for filling. 

  6. Place 1 cup (250 mL) of the carrot noodles on top of the bell pepper; reserve extra noodles for another use. 

  7. Layer with cabbage, chopped cilantro, and chicken, tapping down as needed. Add 2 tbsp (30 mL) vinaigrette to the container lid. Reserve remaining dressing for another use. 

  8. When ready to eat, top with peanuts. Add dressing, shake and enjoy!


  • 1  servings

Nutrients per serving:

Calories 310, Total Fat 12 g, Saturated Fat 2 g, Cholesterol 60 mg, Sodium 400  mg, Carbohydrate 23  g, Fiber 7 g, Protein 30 g

Cook's Tips:

Cooked chicken should be eaten within 3-4 days. If storing salad in the jar for a couple days, add chicken the day of eating for best results. 

Because peanuts will absorb excess moisture and lose their crunch, it is best to add right before eating. 

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