For the dressing:

• ¼ cup sesame oil

• ¼ cup rice vinegar

• 3 tablespoons granulated sugar

• 3 tablespoons lime juice

• 2 teaspoons grated ginger

• 2 teaspoons kosher salt

• 1/2 teaspoon ground black pepper

For the salad:

• 2 cups white cabbage, thinly sliced

• 2 cups red cabbage, thinly sliced

• 1 cup romaine lettuce, roughly chopped

• ½ cup shredded carrot

• ½ cup shelled edamame

• 1 cup sugar snap peas, chopped

• ¼ cup chopped green onions

• Fresh Gourmet® Asian Fusion Crunch for garnish

• Add sesame oil, vinegar, sugar, lime juice, ginger, salt, and pepper to a small bowl.

• Whisk for 2–4 minutes until the mixture is well combined and the sugar has dissolved.

• To a large bowl, add cabbage, lettuce, carrot, edamame, snap peas, and green onions.

• Toss with a few tablespoons of dressing until coated.

• Top with Fresh Gourmet® Asian Fusion Crunch and serve with remaining dressing on the side.

Asian Salad with Asian Fusion Crunch