Asian Vegetable Salad


Asian Vegetable Salad

After a trip to Southeast Asia, I am all about Asian flavors and adding more raw ginger and garlic to my food. Not only do these ingredients add great flavor, they are also anti-inflammatory superfoods. Southeast Asian food is always simple, fresh, and has bold flavors, and that’s what inspired me to make this simple and fresh salad coated with a bold dressing.  

  • Prep Time: 10 minutes
  • Allergens: Tree Nuts
  • Servings: 4



  • 2 carrots (peeled and grated)
  • 1 red pepper (finely diced)
  • 1 celery stalk (finely diced)
  • 1 cup snow peas (thinly sliced)
  • 1 medium cucumber (finely diced)
  • 1/4 cup cilantro or parsley (chopped)
  • 2 tablespoons toasted sesame seeds
  • 1/4 cup roasted cashews


  • 2 tablespoons sesame oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon agave
  • 2 teaspoons gluten-free soy sauce
  • 1 teaspoon grated ginger
  • 1 clove garlic (minced)
  • Sea salt (to taste)


  1. In a large bowl, combine the carrots, red pepper, celery, snow peas, cucumber, cilantro or parsley, sesame seeds, and cashews, mixing well.

  2. In a separate, smaller bowl, whisk together sesame oil, lemon juice, agave, soy sauce, ginger, garlic, and salt to taste.

  3. Pour the dressing you just made over the salad and toss to coat, then serve immediately.