Easy Asian Sesame Salad
Quick 15-minute Asian Sesame Salad recipe with homemade dressing. Packed with vegetables, seeds, and anti-inflammatory ingredients for healthy eating.
Ingredients
- 8 cups mixed salad greens (romaine, spinach, and arugula blend)
- 2 medium carrots, julienned into thin matchsticks
- 1 red bell pepper, thinly sliced
- 1 cup shredded purple cabbage
- 1 cup edamame, shelled and blanched
- 4 scallions, sliced diagonally into 1-inch pieces
- 3 tablespoons sesame seeds, divided (2 tablespoons for dressing, 1 tablespoon for garnish)
- 2 tablespoons raw pumpkin seeds
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons toasted sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon freshly minced ginger root
- 1 clove garlic, minced very fine
- 1 teaspoon lime juice
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon red pepper flakes
- 2 tablespoons fresh cilantro, roughly chopped
Instructions
- 1
Prepare all vegetables by washing and cutting them into uniform sizes so they cook and combine evenly throughout the salad.
- 2
Combine the soy sauce, toasted sesame oil, rice vinegar, honey, ginger, garlic, lime juice, and olive oil in a small bowl.
- 3
Whisk the dressing ingredients together vigorously for about 1 minute until the honey dissolves completely and the mixture emulsifies slightly.
- 4
Toast 2 tablespoons of sesame seeds in a dry skillet over medium heat for 2 to 3 minutes, stirring frequently until fragrant and lightly browned, then transfer to a plate to cool.
- 5
Toss the toasted sesame seeds into the dressing and stir to combine thoroughly.
- 6
Place the mixed salad greens into a large serving bowl or onto individual plates as your base.
- 7
Arrange the julienned carrots, sliced red bell pepper, shredded purple cabbage, edamame, and sliced scallions over the greens in an organized pattern.
- 8
Drizzle the sesame dressing evenly over the salad, using about 3 tablespoons per serving, and gently toss everything together until the vegetables are well coated.
- 9
Sprinkle the pumpkin seeds and remaining 1 tablespoon of raw sesame seeds across the top for added crunch and nutrition.
- 10
Garnish with fresh cilantro and a light pinch of red pepper flakes if you prefer additional heat.
- 11
Serve immediately while the vegetables maintain their crispness and the salad is at peak freshness.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Toasted sesame oil | Extra virgin coconut oil | Coconut oil provides healthy medium-chain triglycerides with anti-inflammatory properties while reducing overall calories slightly |
| Honey | Monk fruit sweetener or stevia | Non-caloric sweeteners provide sweetness without spiking blood sugar levels, better for glucose control |
| Reduced-sodium soy sauce | Tamari or coconut aminos | Both alternatives contain significantly less sodium and are often gluten-free, supporting digestive health and reducing inflammation |
| Mixed salad greens blend | Kale and watercress combination | These cruciferous and leafy greens contain higher levels of gut-friendly fiber and anti-inflammatory compounds like sulforaphane |
| Pumpkin seeds | Hemp seeds or walnuts | Hemp seeds provide complete protein with all amino acids; walnuts offer omega-3 fatty acids for brain health and reduced inflammation |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 268 |
| Total Fat | 16g |
| Saturated Fat | 2g |
| Cholesterol | 0mg |
| Sodium | 380mg |
| Carbohydrates | 23g |
| Fiber | 7g |
| Sugar | 6g |
| Protein | 12g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
