Introduction
On a warm summer afternoon, I first discovered the refreshing joy of Asian salad at a bustling street market. The vibrant colors of julienned vegetables, crisp cucumbers, and a tangy sesame dressing caught my attention immediately. Each bite was crunchy, light, and bursting with flavor. That experience inspired me to recreate this delightful dish at home. Lina Vexley, who has always had a passion for fresh and wholesome food, now shares her favorite version of Asian salad. It’s a dish that proves healthy eating doesn’t need to be bland—it can be exciting, flavorful, and absolutely satisfying.
Asian Salad
Equipment
- Mixing Bowl
- Whisk
Ingredients
Salad Base
- 1 cup cucumber sliced
- 1 cup carrots julienned
- 1 cup bean sprouts
- 1/2 cup bell peppers sliced, red or green
- 2 tbsp green onions chopped
Dressing
- 3 tbsp soy sauce low sodium preferred
- 2 tbsp rice vinegar
- 1 tbsp sesame oil toasted
- 1 tsp honey or maple syrup
- 1 clove garlic minced
- 1 tsp ginger grated fresh
- 1 tbsp sesame seeds toasted
Instructions
- In a large bowl, combine cucumber, carrots, bean sprouts, bell peppers, and green onions.
- In a separate bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, garlic, and ginger.
- Pour the dressing over the vegetables and toss until evenly coated.
- Sprinkle toasted sesame seeds on top before serving.
Notes
Nutrition
How to Make Recipe
Begin preparing this Asian salad by gathering all your fresh vegetables. Wash and slice the cucumber into thin rounds, julienne the carrots, and slice the bell peppers into thin strips. Rinse the bean sprouts thoroughly, and chop the green onions finely. Place all these vibrant ingredients into a large mixing bowl.
Next, focus on the dressing. In a small bowl, whisk together soy sauce, rice vinegar, toasted sesame oil, honey, minced garlic, and freshly grated ginger. The balance of flavors is crucial—savory soy sauce, tangy vinegar, nutty sesame oil, sweetness from honey, and the sharpness of garlic and ginger create a harmonious blend. Make sure the honey fully dissolves for a smooth finish.
Pour the dressing over the vegetables and toss gently until everything is well coated. The vegetables should glisten, soaking up the tangy-sweet flavor of the dressing. For an added layer of taste and texture, sprinkle toasted sesame seeds generously over the top. This not only enhances the presentation but also provides a subtle crunch and nutty aroma.
For best results, let the salad chill in the refrigerator for about 10 minutes before serving. This allows the flavors to meld together while keeping the vegetables crisp and refreshing. Serve it as a light side dish with grilled meats, seafood, or noodles, or enjoy it on its own as a healthy main course.
This Asian salad is versatile and can be adapted easily—add shredded cabbage, edamame, or even a hint of chili flakes if you like spice. It’s colorful, nutritious, and bursting with flavor, making it perfect for quick meals, gatherings, or meal prep.
Conclusion
Asian salad is a celebration of freshness, crunch, and bold flavors. Lina Vexley’s recipe captures the essence of Asian-inspired cuisine with its vibrant vegetables and sesame-ginger dressing. Quick to prepare and endlessly versatile, this dish offers both nourishment and satisfaction. Whether served as a side dish at dinner or enjoyed as a light lunch, it proves that healthy food can also be incredibly tasty. With its bright colors and balanced flavors, this salad adds a refreshing touch to any meal and is sure to become a favorite in your kitchen.