Asian Salad

This vibrant salad is loved for its crisp vegetables, light dressing, and refreshing flavors. It’s a quick way to add something fresh to busy dinners, family meals, or chilly nights when a lighter dish feels comforting. The combination of textures and gentle seasoning makes asian salad both satisfying and easy to prepare. I usually chop the vegetables first and let them rest while mixing the dressing, which keeps everything calm and simple. The final result is a fresh, colorful bowl that feels bright, healthy, and ready to enjoy alongside any meal. It’s approachable for beginners yet delightful enough to share.

image 1769966133680

Why You Will Love This Recipe

This salad is cozy, fast, and flexible, making it perfect for weeknight meals or casual gatherings. It combines crunchy vegetables with a tangy, slightly sweet dressing that pleases many palates. You can adjust flavors to taste, and leftovers hold up well for lunches or light dinners. The ingredients are simple and affordable, yet the result feels thoughtfully prepared. This asian-style salad works with rice, noodles, or proteins, adding freshness and balance to your plate. It’s quick to assemble, freezer-friendly if components are prepped separately, and perfect for anyone looking for a fuss-free, crowd-pleasing dish that feels homemade and satisfying.

a clean white background photo of a fresh vegetabl

Ingredients

Tip: Use fresh, firm vegetables for the best crunch and texture.

  • 2 cups shredded cabbage
  • 1 cup julienned carrots
  • 1 cucumber, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 2 green onions, chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon honey or sugar
  • ½ teaspoon chili flakes
  • 1 tablespoon toasted sesame seeds
a clean white background photo showing all ingredi

Instructions

Step 1: Preparation
Wash and slice all vegetables. Place cabbage, carrots, cucumber, bell pepper, and green onions in a large mixing bowl. Make sure pieces are evenly sized for consistent texture and quick mixing.

Step 2: Main Cooking Process
In a small bowl, combine soy sauce, rice vinegar, sesame oil, honey, and chili flakes. Stir until the honey or sugar dissolves. Smell the tangy, slightly sweet aroma as a cue that the dressing is ready.

Step 3: Combining Ingredients
Pour the dressing over the vegetables. Toss gently until every piece is coated, making sure not to bruise the delicate slices. The colors should remain bright and vibrant.

Step 4: Finishing & Final Simmer
Sprinkle toasted sesame seeds over the salad. Let it sit for 5–10 minutes to allow the flavors to meld, then serve chilled or at room temperature. The salad should look fresh and smell inviting.

Why This Recipe Works for Busy Days

This salad is ready in under 15 minutes and requires no cooking. You can prep the vegetables and dressing ahead of time and combine them later. It holds well in the fridge for a day or two, making it perfect for meal prep. For anyone saving Pinterest ideas, it’s a low-stress, fresh option that keeps well and can be used in multiple meals.

Tips & Tricks

  • Cut vegetables evenly to maintain consistent texture and appearance. Uneven slices can result in some pieces being soft while others stay hard.
  • Avoid adding the dressing too early. This prevents vegetables from becoming soggy. Combine just before serving for maximum crunch.
  • Toast sesame seeds before adding to enhance their nutty aroma. Raw seeds can taste bland and lack the flavor depth.
  • Adjust sweetness and tang according to taste. Some vinegars are stronger than others, so start small and add gradually to avoid overpowering the salad.

Variations

Meaty Version
Add grilled chicken strips or shrimp for protein. Toss them with the salad just before serving to keep vegetables crisp and protein flavorful.

Vegetarian Option
Include edamame or tofu cubes for added protein. These ingredients pair well with the dressing and keep the salad satisfying without meat.

Ingredient Swap
Use lime juice instead of rice vinegar for a brighter citrusy flavor. This adds freshness while keeping the salad light and crisp.

Flavor or Herb Boost
Add chopped cilantro, mint, or a sprinkle of crushed peanuts. These small touches elevate flavor and provide additional texture without changing the core recipe.

Serving Suggestions

  • Family Dinner Side
    Serve alongside steamed rice and lightly cooked proteins. The salad’s crisp texture balances richer dishes.
  • Lunch Plate
    Pack as a side for lunchboxes or quick meals. Its bright flavor keeps midday meals fresh and satisfying.
  • Casual Gathering
    Place in a wide bowl for sharing. Let everyone add extra sesame seeds or herbs for a customizable experience.
  • Healthy Bowl Addition
    Combine with noodles or cooked grains to create a full meal. Toss lightly to coat without wilting the vegetables.

Storage Instructions

  • Fridge Storage
    Store in an airtight container for up to 2 days. Keep dressing separate until ready to serve for maximum freshness.
  • Reheating
    Best enjoyed cold or at room temperature. Do not heat, as vegetables lose crunch and become watery.
  • Freezing
    Not recommended. Raw vegetables lose texture when frozen and thawed.
  • Make-Ahead Tips
    Prepare vegetables and dressing separately. Combine shortly before serving to maintain crispness and flavor.

Recipe Timing

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Rest Time: 5 minutes
  • Total Time: 15 minutes

Nutrition Information

Calories: 80–120 per serving
Protein: 2–4 grams per serving
Key nutrients: fiber, vitamin C from vegetables, small amount of healthy fat from sesame oil. Values may vary based on ingredient amounts and portion sizes.

FAQs

Yes, prepare veggies and dressing separately. Combine before serving.

Adding dressing too early, which softens vegetables.

Yes, a low-sodium or tamari option works.

Vegetables may have been salted too long or left with excess moisture.

Up to 2 days in the fridge if stored properly.

Conclusion

This fresh, crisp, and flavorful asian salad is easy to make and versatile enough for everyday meals. You can adjust flavors, add protein, or enhance it with herbs while keeping it simple and quick. It works for busy nights, casual family dinners, or meal prep, offering a bright, satisfying addition to any plate. Save it, mix it up, and make it a regular part of your week for easy, refreshing meals.

Asian Salad
Print

Asian Salad

Recipe by Edan Salamon
Servings

4

servings
Prep time

10

minutes
Cooking timeminutes
Calories

100

kcal

A fresh, crisp salad with vibrant vegetables and a light, tangy dressing. Quick to prepare and perfect for busy dinners, family meals, or meal prep.

Ingredients

  • 2 cups shredded cabbage

  • 1 cup julienned carrots

  • 1 cucumber, thinly sliced

  • 1 red bell pepper, thinly sliced

  • 2 green onions, chopped

  • 2 tablespoons soy sauce

  • 1 tablespoon rice vinegar

  • 1 teaspoon sesame oil

  • 1 teaspoon honey or sugar

  • ½ teaspoon chili flakes

  • 1 tablespoon toasted sesame seeds

Directions

  • Wash and slice all vegetables. Place cabbage, carrots, cucumber, bell pepper, and green onions in a large mixing bowl.
  • In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, and chili flakes until well combined.
  • Pour the dressing over the vegetables and toss gently until evenly coated.
  • Sprinkle sesame seeds on top and let the salad sit for 5 minutes before serving. Serve chilled or at room temperature.

Related Posts