My crisp asian salad has crunch, color, salty-sweetness and umami. Not to mention, it’s absolutely delicious and beautiful. This recipe is a wonderful dinner salad or a quick and easy lunch to prep ahead for the week.
About this Recipe
Make ahead The dressing can be made 3-4 days ahead. You can assemble the salad up to a day ahead. Leave the avocado, dressing and cashews on the side until you are ready to serve
Meal Prep This salad is great to portion out for lunches and top with any type of protein. Simply portion it out into your favorite to-go salad and dressing containers. I love using the StarKist pouches of tuna for easy protein.
Protein Teriyaki Salmon, Chicken or Steak would go great with this salad. For a lighter option, try honey garlic shrimp or Asian Meatballs. For an easy lunch, top it with your favorite tuna.
Substitutes This salad is so easy going and you can sub the vegetables out with many of your other favorites. If you are wanting something a little sweeter, throw in some diced mango or pineapples.
Recipe
Crisp Asian Salad with the Best Sesame Ginger Dressing
Ingredients
- *** For the Dressing ***
- 2 Garlic Cloves
- 1” cube of Ginger or 1/4 tsp Ground Ginger
- 1/4 C Rice Vinegar
- 1/4 C Soy Sauce
- 2 T Sesame Oil
- 6 T Grapeseed Oil, or any neutral flavored oil
- 2 T Honey
- *** For the Salad ***
- 4 Cups Greens
- 2 Cups Red Cabbage, thinly sliced
- 1 Red Bell Pepper, thinly sliced
- 2 Cups Cucumber, thinly sliced
- 2 Cups Edemame, shelled and steamed
- 2 Carrots, grated
- 1/2 Cup Roasted Cashews, chopped
- 1 Avocado, diced or thinly sliced
- 1/4 C Scallions, thinly sliced
Directions
- Step 1 ***For the Dressing*** Combine all ingredients and whisk or blend together, using a hand blender or blender, until emulsified.
- Step 2 ***For the Salad*** In a large salad bowl, place the salad greens. Top greens with cabbage, bell pepper, carrots, cucumber, edamame, avocado and scallion.
- Step 3 Toss the salad with 1/2 cup of the dressing, to start, and add more, if needed (you will not need all of the dressing). Top with cashews.
About the Author
Lauren is a classically trained, professional chef. A culinary school graduate, she has spent time working organic farms in the Italian countryside and was the pastry/sous chef at a high profile restaurant in Dallas prior to becoming a full-time personal chef. Her cooking style is often referred to as “rustic.” Being a personal chef, she is not bound by a single type of cuisine and has had the opportunity to experiment with hundreds of regional recipes from all over the world.
