Asian Fruit Salad

A vibrant medley of crunchy vegetables and juicy tropical fruits, this Asian Fruit Salad offers a refreshing twist to traditional salads that delights the senses.

Print Recipe Pin Recipe

Prep Time 15

Total Time 30

Servings: 4 servings

Course: Dessert, Salad, Side Dish

Cuisine: Asian, Fusion

Calories: 120

Ingredients Method Notes

Ingredients

Vegetables

1/4 cup cabbage (shredded) Provides a crunchy texture.
1/4 cup red cabbage (shredded) Enhances visual appeal and flavor.
1/2 small carrot (peeled and cut into matchstick strips) Adds a bright color and crisp texture.

Fruits

1 cup mangoes (cut into cubes) Introduces sweetness.
1/2 cup canned mandarin oranges (whole segments) Adds burst of flavor and juiciness.
2 teaspoons cilantro (chopped) Brings freshness.

Dressing

1 cup heavy whipping cream Provides a luxurious texture.
1 tablespoon honey Adds natural sweetness.
1 tablespoon lemon juice Brightens flavor balance.

Method

Preparation

In a small bowl, whisk together the heavy whipping cream, honey, and lemon juice until well combined. Set aside.
In a large salad bowl, combine the shredded cabbage, red cabbage, matchstick carrots, mango cubes, mandarin orange segments, and chopped cilantro.

Mixing

Pour the creamy dressing over the chopped vegetables and fruits. Gently toss everything together.
Cover the salad bowl with plastic wrap or a lid and place it in the fridge. Let it chill for at least 30 minutes.

Serving

After chilling, give the salad a quick toss before serving cold.

Notes

For the freshest taste, use ripe, in-season fruits. Consider adding sliced almonds or sunflower seeds for an extra crunch. Experiment with herbs like mint or basil for a unique flavor.