Asian Salad with Homemade Dressing

Asian Salad with Homemade Dressing

Asian Salad with Homemade Dressing |

I’m not actually a big salad eater. It’s kind of a lot of work to buy all those ingredients and then use a sprinkling of them on top of the salad. I’ve had veggies go to waste because of this.

Then I found that I had a lot of random, leftover ingredients which could be used in a salad, and this beauty came to be. Now I buy the ingredients just for this recipe and make it all the time, and eat so much that there aren’t any leftovers! Yay!

I’ve never made my own dressing at home before, because I never ate a lot of salad. And buying dressings just meant they’d take up space in my fridge. But now that I can make as much or as little as I like, I’m like, why the heck didn’t I learn to make dressings forever ago!?

Asian Salad with Homemade Dressing

The flavors in this recipe are Asian-inspired. It’s probably not really traditionally or authentically Asian, since it was whipped up in my kitchen one time, consumed in a matter of minutes, and promptly written down because of how yum-o-licious it was. But it’s super easy, and super tasty, and super good for you – so let’s make it!

Equipment Needed

  • Chef’s knife
  • Veggie peeler
  • Measuring spoons
  • Small bowl and spoon to mix dressing


The most work you’ll have to do for this recipe is veggie prep. There’s a bit of cutting involved, and just a little bit of measuring for the dressing. (If you’re brave, you don’t even need to measure for the dressing. Just blop it all together and see what happens!)

First, wash and dry your lettuce if it’s not prewashed. Wash and dry your produce, and peel your carrots. Slice your red onion, red pepper, cucumber, and carrots. Snap the ends of the snap peas off, pulling away the stringy bits along the edge.

Mince the garlic and ginger. In a small bowl, whisk or stir together the oils, vinegar, soy sauce, minced garlic and ginger, and seasonings.

In a huge bowl (or reasonably-sized bowls, if you have to share), place your lettuce on the bottom. top with the sliced and snapped veggies and cashews. Drizzle your dressing, then sprinkle some sesame seeds on top!


Asian Salad with Homemade Dressing

2-4 Servings

A refreshing Asian-inspired salad! Serve as a side with salmon or chicken, or make it the main dish!

15 minPrep Time

15 min

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  • 2 C Mixed Greens
  • 1/2 Red Pepper
  • 1/2 Red Onion
  • 2 Carrots
  • 1 Cucumber
  • 1 C Sugar Snap Peas
  • 2 oz Cashews
  • Sesame Seeds for garnish
  • For the dressing
  • 2 Tbsp Olive Oil
  • 1 tsp Sesame Oil
  • 1 Tbsp Rice Vinegar
  • 2 Tbsp Soy Sauce
  • 1 clove Garlic, minced
  • 1/2" Ginger, minced
  • Salt and Pepper to taste


  1. Wash and dry mixed greens, if not prewashed. Wash and dry fresh produce. Peel carrots.
  2. Slice red onion, red pepper, carrot, and cucumber.
  3. Snap the ends of the sugar snap peas off, removing the stringy edge along with it. Discard ends and stringy bits.
  4. Mince ginger and garlic.
  5. In a small bowl, whisk or stir together dressing ingredients.
  6. Top your lettuce with your veggies, then drizzle the dressing. Sprinkle with sesame seeds.
Cuisine: Asian | Recipe Type: Lunch, Dinner


I played with the dressing a bit until I got it to where I liked it. Taste as you go and adjust to your own taste! Just go east on the sesame oil, it's strong stuff!


Variations – Make it Your Own!

Don’t like cucumber? No problem! Here’s a few ways you can change up this recipe:

  • Vary the veggies! Substitute (or just add!) mushrooms, water chestnuts, broccoli, edamame, green onion, or red cabbage.
  • Go nuts with a different nut. Peanuts or almonds would pair nicely, I think, but try whatever you want!
  • Have a favorite dressing, and don’t want to make your own? I won’t be offended if you’d rather pour from the bottle. (Just watch those added sugars!)
  • Use powdered ginger or garlic to save yourself some prep, or if you don’t have fresh on hand.
  • Go gluten-free by finding GF soy sauce.

What would you top your salad with?


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