This Asian salad recipe is a traditional dish made with a homemade sesame vinaigrette recipe. Perfect salad for serving during a summer picnic and BBQs, or as an addition to a regular meal.
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I love making salads that I can make ahead of time. In fact, quite a few of the salads I have shared with you like, carrot, celery, cabbage, and tomato can all be made ahead of time and kept in the fridge.
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 Asian chopped salad does not have droopy veggies like cucumber and tomatoes that need to be used up immediately.
Why make this salad
- This quick and easy salad is simple, light, and flavorful. Healthy crunchy vegetables make a fantastic base for our tangy dressing with Asian flavors of sesame oil, soy, honey, and lemon juice.
- Along with being packed with vitamins and antioxidants, this salad is a good source of dietary fiber and has no added fat.
- There is no much chopping of veggies. In fact, I have used a box grater. But you can use the food processor to make shredded the cabbage and lettuce.
- This is an everyday salad that gets ready in just a few minutes.
- It works perfectly as a side dish to any main course, be it fish, chicken, beef, lamb, turkey, or pork.
- The best thing about this salad is that you can make it ahead of time and chill in the fridge. Make-ahead means the veggies absorb so much more flavor.
- And the Asian salad dressing adds that nice flavor of sesame, which is great over shredded veggies. But, you can also use it over other salads such as a garden salad.
Ingredients and substitutes
- Veggies - I like using cabbage, carrots, celery, and lettuce, which can be kept for long. They also add a nice crunch to the salad.
- 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.
- Oil - when it comes to Asian salads I like to use cooking oil with some sesame oil for flavor. I find olive oil to be too strong, but, you certainly use extra virgin olive oil as well.
- Rice wine vinegar (aka rice vinegar) - Gives a subtle vinegar flavor, and yet you can certainly use lemon or lime juice as well.
- Optional ingredients - You can also add your favorite veggies like sliced green or red bell pepper, romaine lettuce, Napa cabbage, or purple cabbage. And few toasted nuts like cashews also add a nice crunch to the salad.
Easy Asian salad
- Sesame vinaigrette - In a mason jar, combine all the dressing ingredients. Give it a good shake and set aside. You can also use a small bowl and whisk to stir.
Pro tip - You can double or triple the dressing as it saves in the fridge for up to a week.
- Salad - In a large bowl, combine all the shredded veggies. Sprinkle the nuts. Season with salt and pepper.
Pro tip -You can combine this salad and leave it in the refrigerator for up to 3 days. It is best to add the dressing just before serving.
- Dressing - Pour the salad dressing over the veggies. Use two forks and toss it all to ensure everything is well combined.
- Serve - Transfer to a salad bowl and sprinkle with more toasted sesame seeds.
Pro tip - I like to use a large bowl to help me combine everything together then I pour it into a salad bowl. But, you don't have to. - Enjoy!
Tips for success
- To toast the sesame seeds toss them on a frying pan over medium heat.
- It is best to shred the veggies really thin. It makes for a better presentation and eating experience.
- The sesame vinaigrette can be used on a variety of salads so feel free to double and triple the dressing. It will keep in the refrigerator for up to a week.
- This salad is perfect for meal prep because it can stay for longer in the fridge compared to other salads. We serve with a side of roasted cauliflower and edamame.
Variations
- Asian chicken salad - add shredded leftover chicken to the salad.
- Asian beef salad - perfect when you have leftover beef roast.
- or Asian seafood salad - grilled shrimps, scallops or lobster meat make a great addition too.
- Make it a meal - if you like salad as a meal, top this with proteins - try some smoked salmon, grilled shrimp, or baked tofu, crispy wontons, or even a chopped steak.
- Asian slaw - the same veggies and herbs can be used to make an Asian slaw but drizzle with a creamy mayonnaise dressing instead of vinaigrette.
Printable Recipe
Easy Asian Salad Recipe
Print Pin Rate Share by Email Share on FB Save GrowCalories: 314kcal
Adjust Servings Here: 4 Servings
Description
This Asian salad recipe is a traditional dish made with a homemade sesame vinaigrette recipe. Perfect salad for serving during a summer picnic and BBQs, or as an addition to a regular meal
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Salad
- 2 cup Napa cabbage (shredded)
- 2 cup Carrots (straws or shredded)
- 1 cup Celery (thinly sliced)
- 2 cup Romaine lettuce (thinly sliced)
- 1 cup Cilantro (chopped)
- 1 cup Green onions (thinly sliced)
Sesame vinaigrette
- 1 tablespoon Cooking oil
- 1 tablespoon Sesame seed oil
- 2 tablespoon Soy sauce
- 1 tablespoon Mirin (or honey)
- 1 tablespoon rice wine vinegar (or lemon juice)
- 1 Ginger slices
- 1 Garlic slices
- ¼ cup Water
- 2 tablespoon Sesame seeds (toasted)
Plus
- ¼ cup Cashew nuts (or similar)
- 1 tablespoon Sesame seeds (toasted for garnish)
- ¼ teaspoon Salt (taste first)
- ¼ teaspoon Pepper
Instructions
- Sesame vinaigrette - In a mason jar, combine all the dressing ingredients. Give it a good shake and set aside. You can also use a small bowl and whisk to stir.Pro tip - you can double or triple the dressing as it saves in the fridge for up to a week.
- Salad - In a bowl, combine all the shredded veggies. Sprinkle the nuts. Season with salt and pepper.Pro tip -you can combine this salad and leave it in the refrigerator for up to 3 days. It is best to add the dressing just before serving.
- Dressing - Pour the salad dressing over the veggies. Use two forks and toss it all to ensure everything is well combined.
- Serve - Transfer to a salad bowl and sprinkle with more toasted sesame seeds.Pro tip - I like to use a large bowl to help me combine everything together then I pour it into a salad bowl. But, you don't have to.
- Enjoy!
Recipe Notes & Tips
- To toast the sesame seeds toss them on a frying pan over medium heat.
- It is best to shred the veggies really thin. It makes for a better presentation and eating experience.
- The sesame vinaigrette can be used on a variety of salads so feel free to double and triple the dressing. It will keep in the refrigerator for up to a week.
- This salad is perfect for meal prep because it can stay for longer in the fridge compared to other salads. We serve with a side of roasted cauliflower and edamame.
Nutrition Information
Calories: 314- kcalCarbohydrates: 30- gProtein: 11- gFat: 20- gSaturated Fat: 3- gSodium: 790- mgPotassium: 893- mgFiber: 8- gSugar: 7- gVitamin A: 11440- IUVitamin C: 28- mgCalcium: 615- mgIron: 15- mg
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
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Sisley White - Sew White
This is the perfect salad recipe. On it's own works so well but I can't wait to start taking it to BBQs this summer.