Asian Greens & Sesame Salad
Fresh and crunchy salad with Asian greens, toasted sesame seeds, and a light sesame dressing.
15 mins
Prep Time
5 mins
Cook Time
4
Servings
Ingredients
- 4 cups mixed Asian greens (e.g., bok choy, napa cabbage, spinach)
- 1 cucumber, thinly sliced
- 1 carrot, julienned
- 2 tbsp toasted sesame seeds
- 2 green onions, thinly sliced
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp honey
- 1 clove garlic, minced
Nutrition Facts
Share this Recipe
Instructions
Prepare the greens: Wash and dry the Asian greens thoroughly. Tear or chop them into bite-sized pieces and place them in a large salad bowl.
Add vegetables: Add the thinly sliced cucumber and julienned carrot to the bowl with the greens.
Toast sesame seeds: In a small pan over medium heat, toast the sesame seeds for 1-2 minutes until fragrant. Be careful not to burn them. Set aside to cool.
Make the dressing: In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, and minced garlic until well combined.
Combine: Pour the dressing over the salad and toss gently to coat all the vegetables evenly.
Garnish: Sprinkle the toasted sesame seeds and sliced green onions over the top of the salad before serving.
Chef's Tips
- Greens Tip: Use a salad spinner to dry the greens thoroughly for the best texture.
- Extra Crunch: Add some crushed peanuts or crispy wonton strips for extra crunch.
- Make Ahead: You can prepare the dressing and chop the vegetables ahead of time, but toss everything together just before serving to keep the greens crisp.
- Protein Boost: Add grilled chicken, shrimp, or tofu to make this salad a complete meal.
- Storage: Store any leftovers in an airtight container in the fridge for up to 1 day. The greens may wilt slightly but will still be tasty.
