Salad With Asian Dressing

This vibrant and flavorful Salad With Asian Dressing is everything a fresh salad should be—crunchy, colorful, and full of bold, balanced flavors. Built around crisp romaine, purple cabbage, sweet bell peppers, sugar snap peas, carrots, green onions, and roasted peanuts, this salad is not only nutrient-dense but also deeply satisfying. Finished with a homemade Asian-style dressing made from rice vinegar, tahini, tamari, lime juice, and miso, this recipe takes the classic side salad to a whole new level.

What sets this salad apart is the interplay of textures and flavors. The veggies bring crunch and color, while the dressing adds creaminess, zest, and a savory umami punch. Tahini and miso add richness, while fresh lime and maple syrup create a subtle sweet-tangy balance. A sprinkle of sesame seeds and the optional toasted sesame oil elevate everything with their nutty aroma.

Ideal as a side dish or a light main course, this salad can be served on its own or topped with proteins like grilled chicken, tofu, or shrimp for a more filling option. Whether you’re preparing for a weekday lunch or looking to impress guests at a gathering, this salad offers a healthy and exciting addition to any meal.

Why You’ll Love This Recipe

• Packed with Flavor and Texture: The mix of crunchy vegetables and creamy, savory dressing makes every bite satisfying.
• Nutrient-Dense and Healthy: Loaded with fresh vegetables, heart-healthy fats, and plant-based protein.
• Customizable and Versatile: Can be easily adjusted with additional vegetables or protein options.
• Homemade Asian Dressing: Fresh and preservative-free, made with wholesome ingredients and full of flavor.
• Perfect for Meal Prep: The dressing holds well and the salad stays crisp when stored properly.

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Ingredients

• Romaine
• Purple cabbage
• Carrot
• Sugar snap peas
• Green onions
• Red bell pepper
• Chopped cilantro
• Roasted peanuts

Dressing

• Rice vinegar
• Tahini
• Tamari (or soy sauce)
• Fresh lime juice
• Pure maple syrup
• White miso
• Fresh ginger
• Garlic powder
• Sesame seeds
• Optional: toasted sesame oil, red pepper flakes

Variations

• Add Protein: Top with grilled chicken, tofu, or shrimp for a protein-packed main dish.
• Use Different Greens: Try napa cabbage or kale in place of romaine for a twist.
• Nut-Free Option: Replace peanuts with sunflower seeds or omit them entirely.
• Creamier Dressing: Add a touch more tahini or a tablespoon of Greek yogurt.
• Spicy Kick: Mix in red pepper flakes or a dash of sriracha to the dressing.

How to Make the Recipe

Step 1

Wash and dry all vegetables thoroughly. Chop romaine, thinly slice purple cabbage, julienne carrots, and slice sugar snap peas and red bell pepper.

Step 2

Thinly slice green onions and chop cilantro. Set all vegetables aside in a large mixing bowl.

Step 3

In a separate bowl or jar, combine the rice vinegar, tahini, tamari, lime juice, maple syrup, white miso, grated ginger, garlic powder, and sesame seeds. Add toasted sesame oil and red pepper flakes if using.

Step 4

Whisk or shake the dressing ingredients together until smooth and well combined.

Step 5

Pour the dressing over the vegetables and toss gently to coat.

Step 6

Sprinkle with roasted peanuts and serve immediately or chill until ready to serve.

Tips for Making the Recipe

• Use fresh, crisp vegetables for the best texture and flavor.
• For extra crunch, add the peanuts just before serving.
• If preparing ahead, keep dressing separate until just before serving.
• Adjust the sweetness and acidity of the dressing to taste.
• Thin the dressing with a splash of water if it’s too thick.

How to Serve

This salad is perfect as a side dish for Asian-inspired meals or grilled meats. To turn it into a main course, add a protein like tofu, chicken, or shrimp. It also works beautifully served in lettuce cups or as a filling for a wrap.

Make Ahead and Storage

Storing Leftovers

Store any dressed salad in an airtight container in the refrigerator for up to 2 days. For best results, keep dressing separate if storing in advance.

Freezing

This salad does not freeze well due to the high water content of the vegetables.

Reheating

This salad is meant to be served cold or at room temperature; it is not recommended for reheating.

FAQs

Can I make the dressing ahead of time?

Yes, the dressing can be made up to 5 days in advance and stored in the refrigerator.

Is this salad gluten-free?

Yes, as long as you use tamari instead of soy sauce, it is gluten-free.

Can I omit the tahini?

You can substitute tahini with peanut butter or sunflower seed butter, though the flavor will change slightly.

What kind of miso should I use?

White miso is recommended for its mild, slightly sweet flavor.

Can I use seasoned rice vinegar?

Unseasoned rice vinegar is preferred, but seasoned can be used with slight adjustments to the maple syrup and tamari.

How can I make this salad more filling?

Add cooked quinoa, brown rice, or your favorite protein to make it a hearty meal.

Can I use a store-bought Asian dressing instead?

Yes, though homemade provides the freshest taste and allows you to control ingredients.

Is this salad kid-friendly?

Yes, but you may want to adjust the dressing’s tanginess or omit red pepper flakes for younger palates.

What other toppings work well?

Try sesame sticks, edamame, or crispy wonton strips for added crunch.

How do I keep the veggies crisp?

Store undressed and keep refrigerated. Add dressing just before serving for maximum crunch.

Conclusion

This Salad With Asian Dressing is a refreshing, nutritious, and flavor-packed dish that fits seamlessly into any meal plan. With its crisp vegetables and deeply satisfying homemade dressing, it offers both health and taste in every forkful. Whether served as a side or built up as a main course, it’s a reliable recipe that you’ll come back to again and again. It’s easy to customize, great for meal prep, and brings a pop of color and flavor to any table.

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