Introduction
It was a summer afternoon when Lina Vexley first experimented with a medley of fresh vegetables, toasted sesame, and a splash of tangy soy dressing. She was inspired by a trip through Southeast Asia, where street vendors offered vibrant bowls of crisp salads that were both nourishing and full of flavor. Back in her own kitchen, she recreated that experience, layering colors, crunch, and a perfect balance of sweet, salty, and spicy. That first bowl became more than just food—it was a reminder of travel, culture, and the joy of discovering flavors that bring people together.
Recipe JSON
Fresh Asian Salad
Equipment
- Mixing Bowl
Ingredients
Salad Base
- 2 cups shredded cabbage mix of green and purple
- 1 cup carrots julienned
- 1 cup cucumber thinly sliced
- 1/2 cup red bell pepper thin strips
- 1/4 cup fresh cilantro chopped
- 1/4 cup toasted peanuts crushed
Dressing
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 tsp fresh ginger grated
- 1 clove garlic minced
Instructions
- In a large mixing bowl, combine shredded cabbage, carrots, cucumber, and bell pepper.
- In a separate bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic until smooth.
- Pour dressing over the vegetables and toss well to combine.
- Top with fresh cilantro and crushed peanuts before serving.
Notes
Nutrition
How to Make the Recipe
Making an Asian salad is all about layering flavors and textures so every bite feels refreshing yet satisfying. Start by preparing the vegetables. Shred green and purple cabbage finely for a crisp base that holds the dressing well. Julienne carrots and slice cucumbers into thin rounds or half-moons to add both crunch and freshness. Red bell pepper strips provide sweetness and color, while fresh cilantro contributes brightness and an herbal aroma. For an extra nutty texture, lightly crush some toasted peanuts to sprinkle on top.
The dressing is the heart of this salad, and it should strike a balance between salty, tangy, sweet, and earthy. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and honey until well combined. Freshly grated ginger and minced garlic bring in sharpness and warmth, rounding out the flavors beautifully. Taste the dressing before adding it to the vegetables, and adjust the sweetness or saltiness depending on your preference.
Once the vegetables are in a large mixing bowl, pour the dressing over them and toss thoroughly to ensure everything is evenly coated. The salad is best served fresh, but if you’d like a more intense flavor, let it sit for about 10 minutes so the vegetables absorb some of the dressing. Finally, garnish with cilantro and a generous handful of peanuts just before serving. For those who want more protein, grilled chicken, tofu, or shrimp can be added without changing the core essence of the dish.
Conclusion
Asian salad is a simple yet vibrant dish that highlights the beauty of fresh vegetables and bold, balanced flavors. With a tangy sesame dressing, crunchy textures, and a touch of nuttiness, it delivers both nourishment and delight in every bite. Lina Vexley’s creation is versatile, allowing you to customize with proteins or seasonal produce, making it a perfect staple for healthy meals. Whether enjoyed as a light lunch or served as a refreshing side dish, this salad brings a taste of Asia straight to your table in the most delicious way.