This bright, crunchy salad pairs crisp greens and veggies with a savory-sweet Asian-style dressing. It comes together fast, smells of sesame and ginger, and offers a mix of textures — tender lettuce, crunchy cabbage, and crisp bell pepper. If you like easy side salads, this is a go-to. For a heartier meal idea, try pairing it with a warm pasta side like cheesy baked orzo with vegetables.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Servings: 2
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 155 kcal
- Protein: 3 g
- Carbohydrates: 14 g
- Fat: 7 g
- Fiber: 3 g
- Sugar: 9 g
- Sodium: 1,840 mg
Why Make This Salad with Asian Dressing
This salad is quick, fresh, and full of flavor. The dressing balances salty soy, tangy rice vinegar, nutty sesame oil, and sweet honey. The mix of textures — soft greens, crunchy cabbage, and crisp pepper — keeps every bite interesting. It smells bright from ginger and garlic and looks colorful on the plate. Make it when you want a light, flavorful side that complements grilled meats, rice bowls, or simple weeknight dinners.
How to Make Salad with Asian Dressing
You will assemble crisp veggies and whisk a simple dressing. No cooking is needed, so the salad is fast to prepare. Work on a clean cutting board, shred and slice evenly for consistent texture, and whisk the dressing until it glazes the vegetables.
Ingredients:
- 2 cups mixed greens
- 1 cup shredded cabbage
- 1 carrot, shredded
- 1 bell pepper, sliced
- 1/2 cucumber, sliced
- 1/4 cup chopped green onions
- 1/4 cup cilantro
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon grated ginger
- 1 teaspoon garlic, minced
Directions:
Step 1: Preparation
Wash and dry the mixed greens, cabbage, carrot, bell pepper, cucumber, green onions, and cilantro. Shred the carrot and cabbage finely. Slice the bell pepper and cucumber into thin strips or rounds. Chop the green onions and cilantro and place all the vegetables in a large mixing bowl.
Step 2: Mixing
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic until smooth. Taste and adjust: add a little more honey for sweetness, or a splash more rice vinegar for tang.
Step 3: Cooking
No cooking required for this salad. Pour the dressing over the prepared vegetables. Use tongs to toss gently, coating all the leaves and slices so the flavors blend and the dressing lightly glazes the salad.
Step 4: Finishing
Transfer the tossed salad to serving plates. Garnish with extra chopped green onions or cilantro if desired. Serve immediately so the greens stay crisp.
How to Serve Salad with Asian Dressing
Serve this salad as a side with grilled chicken, tofu, or fish. It also works as a light main with added protein like sliced grilled shrimp or seared salmon. For a picnic, pack the dressing separately and toss just before serving to keep the greens crisp. The salad pairs well with steamed rice, noodles, or as a topping for grain bowls.
How to Store Salad with Asian Dressing
- Assembled salad with dressing: best eaten immediately. If stored, keep in an airtight container in the fridge and eat within 24 hours; leaves will soften.
- Dressing alone: store in a sealed jar in the refrigerator for up to 5 days. Shake well before using.
- Prepped vegetables (undressed): store in separate airtight containers or zip bags in the fridge for 2–3 days. Keep cabbage and carrot separate from delicate greens to preserve texture.
Expert Tips for Perfect Salad with Asian Dressing
- Dry greens well: use a salad spinner or pat dry. Wet leaves make the dressing watery.
- Taste the dressing: soy sauce varies in saltiness. Start with less and add more if needed.
- Balance flavors: if too salty, add a little more honey or a splash of water; if too sweet, add more vinegar or a squeeze of lime.
- Add crunch: toasted sesame seeds or chopped peanuts add texture and a nutty aroma.
- Prep ahead: shred cabbage and carrot a day ahead and store separately to save time.
- Use low-sodium soy sauce to cut down on sodium without losing flavor.
Delicious Variations
- Protein boost: add grilled chicken, tofu cubes, shrimp, or thinly sliced beef.
- Nutty crunch: sprinkle toasted sesame seeds, chopped cashews, or peanuts on top.
- Fruit twist: add mandarin segments or thin apple slices for sweetness.
- Spicy kick: stir in 1/2 teaspoon chili paste or a pinch of red pepper flakes to the dressing.
- Peanut-style: replace sesame oil with 1 tablespoon peanut butter and thin with a little warm water for a creamy peanut dressing.
Frequently Asked Questions
Q: Can I make the dressing ahead of time?
A: Yes. Store the dressing in a sealed jar in the refrigerator for up to 5 days. Shake or whisk well before using.
Q: How can I reduce the sodium in this recipe?
A: Use low-sodium soy sauce or reduce the soy sauce by half and add a splash of water and extra rice vinegar for flavor. You can also use tamari or coconut aminos for a lower-sodium, gluten-free option.
Q: Will the salad stay crisp if I toss it with dressing early?
A: Greens will soften once dressed. For best texture, keep the dressing separate and toss just before serving. If you must dress early, use sturdier vegetables (cabbage, carrots) and add delicate greens last.
Q: Can I substitute honey in the dressing?
A: Yes. Use maple syrup or agave for a vegan option. Start with the same amount and adjust to taste.
Q: Is this dressing gluten-free?
A: Not with regular soy sauce. Use tamari or a certified gluten-free soy sauce to make the dressing gluten-free.
Q: What can I add to make this a full meal?
A: Add a cooked grain like quinoa or rice, roasted sweet potato, and a protein such as grilled chicken, tofu, or chickpeas to make it a satisfying main dish.
Conclusion
This Salad with Asian Dressing is fresh, fast, and full of bright flavors — perfect for weeknights or as a colorful side. The dressing brings savory, sweet, and nutty notes while the vegetables provide crunch and color. If you want a quick dressing reference or another version to try, see this helpful 5 Minute Asian Salad Dressing – Sweet Peas and Saffron for more ideas and tips. Enjoy making it, and don’t be afraid to tweak the flavors to make it yours.
Print
Salad with Asian Dressing
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A bright and crunchy salad featuring crisp greens and vegetables paired with a savory-sweet Asian-style dressing.
Ingredients
- 2 cups mixed greens
- 1 cup shredded cabbage
- 1 carrot, shredded
- 1 bell pepper, sliced
- 1/2 cucumber, sliced
- 1/4 cup chopped green onions
- 1/4 cup cilantro
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon grated ginger
- 1 teaspoon garlic, minced
Instructions
- Preparation: Wash and dry the mixed greens, cabbage, carrot, bell pepper, cucumber, green onions, and cilantro. Shred the carrot and cabbage finely. Slice the bell pepper and cucumber into thin strips or rounds. Chop the green onions and cilantro and place all the vegetables in a large mixing bowl.
- Mixing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic until smooth. Taste and adjust for sweetness or tang.
- Cooking: No cooking required. Pour the dressing over the prepared vegetables and toss gently with tongs to coat all the leaves and slices.
- Finishing: Transfer the tossed salad to serving plates, garnish with extra green onions or cilantro if desired, and serve immediately.
Notes
For best texture, keep the dressing separate until just before serving. Substitute honey with maple syrup for a vegan option.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 155
- Sugar: 9g
- Sodium: 1840mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
