Ingredients for Water Chestnut Salad With Asian Dressing
- 1 cup chopped water chestnuts
- Green Bell Pepper
- 1/2 cup chopped red bell pepper
- Celery
- Red Cabbage
- 2 cloves garlic, minced
- Minced Ginger
- Rice Vinegar
- Tamari Soy Sauce
- 1 tablespoon honey
- 1 tablespoon sesame seeds
- 2 tablespoons water
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How to Make Water Chestnut Salad With Asian Dressing
- **Make the Dressing:** In a medium bowl, whisk together 2 cloves minced garlic, 1 tablespoon grated fresh ginger, 1/4 cup rice vinegar, 2 tablespoons tamari (or soy sauce), 1 tablespoon honey, 1 tablespoon sesame seeds, and 2 tablespoons water. Set aside.
- **Prep the Vegetables:** Chop 1 cup water chestnuts, 1/2 cup shredded carrots, 1/2 cup chopped red bell pepper, 1/2 cup chopped cucumber, and 1/4 cup chopped green onions.
- **Combine:** In a large bowl, gently combine the prepared vegetables.
- **Dress & Chill:** Pour the dressing over the vegetables and toss to coat. Cover and refrigerate for at least 15 minutes to allow flavors to meld (optional).
- **Add Protein (Optional):** For a heartier salad, add 1 cup cooked and cubed chicken, beef, seitan, or tofu before tossing with the dressing.
- **Serve:** Enjoy your refreshing Water Chestnut Salad! Garnish with extra sesame seeds or chopped cilantro if desired.
Nutrition Information (Approximate per serving)
Sodium
159 g
Sugar
116g
Fat
4g
Carbs
16g