Asian Confetti Salad

Confetti Salad

This is as delicious as it is colorful, especially on a hot summer’s day when you need something cool and refreshing for lunch or as a nice side dish.  This salad is best dressed just before serving and once dressed, it only keeps about 1 day. 

2 Tbs. sesame seeds, toasted and cooled
1/4 unseasoned rice vinegar
2 tsp. sesame oil
juice of 1/2 lime
1 – 1 1/2 Tbs. freshly grated ginger
1 Tbs. agave nectar or honey
1/4 – 1/2 tsp. red pepper flakes
2 medium carrots, shredded (approx. 1/2 cup shredded carrots)
1/2 small head red cabbage, cut into narrow shreds
1 yellow or orange red bell pepper, seeds and membranes removed, cut into thin strips
1 red bell pepper, seeds and membranes removed, cut into thin strips
1/2 medium red onion, thinly sliced
1/2 cup chopped fresh cilantro
In a small bowl, whisk vinegar, oil, lime juice, agave nectar, ginger, and red pepper flakes; set aside.  In a large mixing bowl, toss the carrots, cabbage, bell peppers, red onion and cilantro together.  Garnish with sesame seeds and serve immediately.
Now You’re Cookin’,
Chef Alli


Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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