Easy Asian Lunch Salad


Bursting with both color and flavor this Asian salad is the quick solution to a healthy lunch.


4 cups coleslaw mix
3 medium green onions bulbs and top sliced
2 cups carrots shredded
1 cup edamame (green soybeans)
2 cloves garlic minced
1 medium red bell pepper diced
2 tablespoons peanut butter
2 teaspoons sesame seed oil
3 tablespoons soy sauce, low sodium
2 tablespoons honey
2 tablespoons vinegar


Take coleslaw mix out of the bag, and place in a large bowl. Defrost your edamame beans and add to the coleslaw.

Chop your green onion and bell pepper and add to the coleslaw mix along with the shredded carrots.

In a small bowl, mix together the minced garlic, honey, vinegar, soy sauce peanut butter and sesame oil until well blended.

If serving salad for a dinner at home, add dressing to salad, toss, and serve.

If packing salad for lunch, separate your vegetable mix into 4 equal portions and pack in plastic zip lock bags.

Divide up your salad in 4 and place in separate bags if packing for lunch. Divide up the salad dressing into 4 equal portions and pack in separate dressing containers. Mix in with the salad right before serving.


Salad will keep well for a few days if refrigerated.

Nutritional data

Yield: 4 Servings

Serving Size: 2 cups

Calories 220 | Fat 8g | Sodium 520mg | Total Carbs 29g | Dietary Fiber 5g | Protein 9g


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