Green Asian Salad

Green Asian SaladAsian Green Salad
  • Servings : 6-8
  • Prep Time : 15m
  • Ready In : 15m

I love this Green Asian Salad! It’s great as a side to a bigger meal or on its own with a piece of grilled salmon on top. I like having all the vegetables cut a bit differently because it looks great when being served. Add the dressing a little at a time and check for taste. When you’re making the dressing, remember it should be a little more seasoned than you may think. After all, you’re not eating it on its own but over vegetables. The best way to test is it put it on a piece of lettuce or dunk a piece of cucumber in.


  • 1 small container (142g) mixed baby lettuce
  • ½ carrot shredded (either buy pre-shredded, use a mandolin or a shredding peeler)
  • ½ cup snow peas, thinly sliced length wise
  • 2 button mushrooms, stem removed and very thinly sliced 
  • ½ red pepper, julienne (cut into thin matchsticks)
  • ½ tomato, seeded and julienned (cut into thin matchsticks)
  • 1 mini cucumber, middle scooped out and sliced 
  • Dressing

  • 2 ½ Tbsp grapeseed oil
  • 2 Tbsp rice vinegar
  • 2 Tbsp soy sauce
  • 1 Tbsp honey
  • 1 tsp sesame oil
  • 1 small knob ginger, grated on microplane
  • 1 Tbsp black sesame seeds
  • 1 Tbsp white sesame seeds


Step 1

Mix all salad ingredients in a bowl.

Step 2

Put all dressing ingredients except sesame seeds in a small bowl. I like to use a small glass measuring cup so its easier to pour on the salad.

Step 3

Mix with a whisk until well combined.

Step 4

Add sesame seeds and stir.

Step 5

Dress salad just before serving.

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