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, which combines 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 it in the fridge. Making it ahead means the veggies absorb more flavor. The Asian dressing adds the nice flavor of sesame, which is great over shredded veggies. It can also be used 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.
Step-by-step: 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.
Frequently asked questions
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