Asian Salad with Sesame Dressing

It is warming up, spring break (and hopefully a beach) are coming up on us fast, and that means vegetables are tasting good again! Actually, if you ask our team, vegetables always taste good, but they certainly taste even better when it is warm outside and the refreshing crunch of produce is refreshing and delicious. This Asian salad with sesame dressing packs in an entire rainbow of colors – which means lots of nutrients for you. It also stores well, so you can use it for lunch al desko, or lunch al beacho…you choose.

If you eat meat, feel free to top this with grilled chicken, or if you follow a plant-based diet tofu would be great as well. Enjoy!

Asian Salad with Sesame Dressing | Ingredients

This Asian salad with sesame dressing should comfortably serve 2-4 people. Two as a main course, four as a side. To make it more of a meal, add in some additional protein options.

  • 2 Cups Shredded Romaine Lettuce
  • 1 Cup Shredded Red Cabbage
  • 2 Cups Shredded Napa Cabbage
  • 1 Cup Carrot Matchsticks (buy these, or make them in your food processor)
  • 1 Large Red Bell Pepper, cut into thin strips
  • 1 Bunch Green Onions, cut on the diagonal
  • 1/2 Cup Roasted Peanuts, chopped
  • 1/2 Cup Extra Virgin Olive Oil
  • 1/4 Cup Rice Vinegar
  • 2 T Sesame Oil
  • 2 T Soy Sauce
  • 1 T Honey

Asian Salad with Sesame Dressing | Steps

Assembling this salad comes down to simply making your sesame dressing, and then tossing everything together. It’s very simple. The only thing to remember is to only put the dressing on as you’re serving, or some of the vegetables will get very soggy.

  1. In a large bowl, combine the romaine lettuce, red cabbage, carrots, and Napa cabbage. Toss to combine, then add the red peppers, and toss again.
  2. In a medium bowl or glass measuring cup, combine the extra virgin olive oil, sesame oil, honey, soy sauce, and vinegar. Whisk until the dressing has completely come together. Taste for salt, and adjust seasoning as needed.
  3. Pour the dressing down the side of the bowl when ready to serve, and then toss the salad until the dressing evenly coats the vegetables. Taste, and add salt if needed. Toss again.
  4. Top the salad with the peanuts and green onions individually, as you serve.