Asian Sesame Salad Recipe

A fresh, crunchy Asian Sesame Salad Recipe with tangy sesame ginger dressing, ready in under 15 minutes. Perfect as a light lunch, side dish, or potluck favorite.

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Course: Dinner, LUNCH, Salad, Side Dish

Cuisine: Asian, Fusion

Prep Time: 15

Cook Time: 5

Total Time: 20

Servings: servings

Calories: 280kcal

Cost: $10

Equipment

1 Large mixing bowl At least 5-quart capacity for tossing
1 Sharp Chef’s Knife 8-inch recommended
1 Mandoline slicer Optional, for uniform cuts
1 Small Whisk or Jar For emulsifying dressing
1 Dry Skillet Heavy-bottomed, for toasting nuts & seeds

Ingredients

Salad Base

4 cups Napa cabbage Shredded
2 cups Purple cabbage Shredded
1 cup Carrots Shredded
1 Red bell pepper Thinly sliced
1 cup Edamame Shelled
3 Green onions Sliced
¼ cup Fresh cilantro Chopped, optional
⅓ cup Sliced almonds Sub with peanuts/cashews if desired
3 tablespoon Toasted sesame seeds Essential for flavor

Sesame Ginger Dressing

3 tablespoon Sesame oil Toasted for deeper flavor
2 tablespoon Rice vinegar Apple cider vinegar works
2 tablespoon Soy sauce Use tamari for gluten-free
1 tablespoon Honey Maple syrup for vegan option
1 teaspoon Fresh ginger Grated
1 clove Garlic Minced
1 teaspoon Sriracha Optional for heat

Instructions

Wash and dry all vegetables thoroughly.
Shred cabbages, julienne carrots, slice red pepper, and chop onions and cilantro.
In a small jar or bowl, whisk together sesame oil, vinegar, soy sauce, honey, ginger, garlic, and optional sriracha to make dressing.
In a dry skillet over medium heat, toast sliced almonds until fragrant, then toast sesame seeds until golden brown.
Combine all vegetables in a large mixing bowl. Pour dressing over and toss well to coat evenly.
Let sit for 5 minutes to absorb flavors, then top with toasted nuts, sesame seeds, green onions, and cilantro before serving.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition