Name: Easy Asian Salad with Sesame Dressing
Prep time: 5 min
Total time: 5 min
Cuisine: Asian-Inspired
Ingredients: Salad; 3 cups chopped lettuce (150 g); 1 cup shredded red cabbage (89 g); 1 cup shredded carrot (128 g); 2 tbsp chopped green onion; Sesame Dressing; 1 tbsp rice vinegar; 1 tsp sesame seeds; 1 tbsp sesame oil; ½ tsp honey or maple syrup; Salt and black pepper, to taste

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Why You’ll Love This Recipe

I love this recipe because it is incredibly quick to prepare and requires only a handful of ingredients. In just five minutes, I can have a colorful salad ready to serve.

The sesame dressing adds a delicious balance of nutty, tangy, and slightly sweet flavors that complement the fresh vegetables perfectly. I also enjoy how versatile this salad is, making it suitable for lunches, dinners, meal prep, or potlucks.

Another reason I keep this recipe on hand is that it is easy to customize with additional vegetables, proteins, or toppings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 cups chopped lettuce (150 g)

1 cup shredded red cabbage (89 g)

1 cup shredded carrot (128 g)

2 tablespoons chopped green onion

1 tablespoon rice vinegar

1 teaspoon sesame seeds

1 tablespoon sesame oil

½ teaspoon honey or maple syrup

Salt, to taste

Black pepper, to taste

Directions

I begin by adding the chopped lettuce, shredded red cabbage, shredded carrot, and green onion to a large salad bowl.

In a separate small bowl, I whisk together the rice vinegar, sesame seeds, sesame oil, honey or maple syrup, salt, and pepper until well combined.

I pour the dressing over the vegetables and gently toss everything together until the salad is evenly coated.

I serve the salad immediately for the freshest texture and flavor.

Servings and timing

Servings: 4

Prep time: 5 minutes

Cook time: 0 minutes

Total time: 5 minutes

Variations

I sometimes add sliced cucumber, bell peppers, or snap peas for extra crunch and color.

For added protein, I top the salad with grilled chicken, shrimp, tofu, or edamame.

When I want more texture, I sprinkle toasted almonds, cashews, or crispy wonton strips over the salad.

I occasionally add fresh cilantro or mint for an extra layer of flavor.

For a spicy version, I mix a little sriracha or red pepper flakes into the dressing.

storage/reheating

I store any leftover salad in an airtight container in the refrigerator for up to 1 day.

If I am preparing the salad ahead of time, I keep the dressing separate and toss everything together just before serving to maintain the crisp texture.

This salad is meant to be served cold and does not require reheating.

FAQs

Can I make this salad ahead of time?

Yes, I often prepare the vegetables and dressing separately a few hours in advance and combine them just before serving.

Can I use a different type of lettuce?

Yes, I can use romaine, butter lettuce, iceberg lettuce, or mixed greens depending on what I have available.

Is this salad vegan?

It can be vegan if I use maple syrup instead of honey in the dressing.

How can I make this salad more filling?

I like adding grilled chicken, tofu, shrimp, edamame, or cooked quinoa to turn it into a complete meal.

Can I use toasted sesame oil?

Yes, I often use toasted sesame oil because it provides an even richer and nuttier flavor.

Conclusion

This easy Asian salad with sesame dressing is a quick, refreshing recipe that delivers plenty of crunch and flavor with minimal effort. I love how the simple sesame dressing enhances the fresh vegetables without overpowering them. Whether I serve it as a side dish or transform it into a light meal, this salad is always a delicious and healthy addition to my table.