This quick and easy Asian salad is simple, light and flavorful. Healthy crunchy veggies make a fantastic base for our tangy dressing with Asian flavors of sesame, soy, honey and lemon juice. The best part is you can make this salad ahead of time as it only gets better when marinated.
I love making salads that I can make ahead of time. In fact, quite a few of the salad I have shared with you like, carrot, celery, cabbage, and tomato can all be made ahead of time.
Almost every time I have guests over for dinner, I like making this Asian salad. Because, it always gets everybody talking and enjoying a salad. This one does not have droopy veggies like cucumber and tomatoes that need to be used up immediately. Which means I can also make it ahead of time.
Ingredients and substitutes
- Veggies - I like using cabbage, carrots, celery, and lettuce, which can be kept for long.
- Green onions - Add a slightly pungent flavor, but you can certainly omit it.
- Mirin - Is a Japanese sweet sauce. But, you can certainly use honey instead.
- Rice wine vinegar - Gives a subtle vinegar flavor, and yet you can certainly use lemon juice as well.
Step by step instructions
- In a mason jar, combine all the dressing ingredients.
- Give it a good shake and set aside.
- In a bowl, combine all the veggies and nuts.
- Season with salt and pepper.
- Pour the salad dressing over the veggies.
- Use a fork to ensure everything is well combined.
- Transfer to a salad bowl and sprinkle with more toasted sesame seeds.
- Enjoy!
You may also like
- Tomato mozzarella salad - cherry tomato salad
- Cranberry cabbage salad
- Chickpea salad or Couscous salad
- Celery salad with cranberry
- Carrot salad or Asian salad or Avocado salad
Easy Asian Salad Recipe
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Ingredients
FOR THE VEGGIES
- 2 cup Cabbage shredded
- 2 cup Carrots straws or shredded
- 1 cup Celery thinly sliced
- 2 cup Lettuce thinly sliced
- 1 cup Cilantro chopped
- 1 cup Green onions thinly sliced
FOR THE DRESSING
- 1 tbsp Cooking oil
- 1 tbsp Sesame seed oil
- 2 tbsp Soy sauce
- 1 tbsp Mirin or honey
- 1 tbsp rice wine vinegar or lemon juice
- 1 Ginger slices
- 1 Garlic slices
- ¼ cup Water
- 2 tbsp Sesame seeds toasted
EXTRA
- ¼ cup Cashew nuts or similar
- 1 tbsp Sesame seeds toasted for garnish
- ¼ tsp Salt taste first
- ¼ tsp Pepper
Instructions
- In a mason jar, combine all the dressing ingredients.
- Give it a good shake and set aside.
- In a bowl, combine all the veggies and nuts.
- Season with salt and pepper.
- Pour the salad dressing over the veggies.
- Use a fork to ensure everything is well combined.
- Transfer to a salad bowl and sprinkle with more toasted sesame seeds.
- Enjoy!
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Pam
This looks great! I’m going to make it for friends with you Chicken satay recipe which we Love! However, always a challenge that my husband does not eat cabbage or similar vegetables like kale or broccoli. Since you know how this turns out, what would you suggest to substitute and should I still make it the day before! Romaine lettuce -it’s sturdy? I’m stumped. Thanks! Love your recipes - always so full of flavor .
Veena Azmanov
Thank you, Pam. So happy you are enjoying my recipes. If you going to use salad leaves I would say do it close to serving time. Those leaves tend to stay crips for less time. Most importantly use things your family will love to eat. It's ok if it is not on this list.