Asian Vegetable Salad

This Asian vegetable salad is inspired by a recent trip I had to Southeast Asia, a part of the world known for simplicity and freshness, and the bold tastes of anti-inflammatory raw ginger and garlic. The salad is full of crunchy vegetables like carrots, bell peppers, snow peas, and cucumber, which are all adorned with a sesame ginger dressing with tamari, agave, and fresh garlic. This naturally gluten-free and vegan salad is completely no-cook as all of the veggies are raw, and it only takes 10 minutes to make from start to finish.

Why You’ll Love This Salad

This Asian vegetable salad has so many colors, textures, and flavors, making it super complex despite how easy it is to make. Here are all of the reasons why you will love this vegetarian Asian salad recipe:

• Crunchy and Colorful: This salad is a mixture of raw vegetables, roasted cashews, and toasted sesame seeds, which all offer differing textures and color. The combination of orange carrots, red peppers, and green cucumbers and herbs makes this salad a feast for the eyes.
• Ready in 10 Minutes with Zero Cooking: This is a perfect lunch salad as you can throw it together quickly when you need something fresh and healthy to keep you going throughout your day. All you have to do is dice or grate your vegetables, whisk your dressing, and toss it all together.
• Bold and Tangy Dressing: The sesame ginger dressing is bold, tangy, and naturally gluten-free by using tamari instead of soy sauce. The sesame oil offers a robust nutty taste to the dressing, while lemon imparts tanginess, and the ginger and garlic add warmth and spiciness. You can keep this dressing ready to go in the fridge to add to any fresh salads that you make.
• Easy to Make Ahead: To make the salad ahead, you can prep the salad and dressing separately and store them in separate containers; they will keep in the fridge for up to 3 days.
• All the Flavors Go Together Beautifully: The blend of sweet peppers and carrots, citrusy cilantro, and Asian-inspired dressing is the perfect balance of flavors. You will get tanginess, spiciness, umami, sweetness, and saltiness in every single bite.

Ingredient Notes and Dressing Breakdown

This vegetable salad with sesame dressing has a mixture of healthy and easy-to-find ingredients, and many of them might be in your kitchen already, particularly if you are used to cooking Asian food. If you have every wondered what goes in Asian salad, know that it can vary, but this version hits on the flavors of sesame, tamari, ginger, and garlic for a blend of salty, umami, and spicy flavors. Here are some of the key ingredients you will need to make this fresh and bold tasting salad:

• Sesame oil: This is the base of the dressing. Use toasted sesame oil for the most flavor.
• Gluten-free tamari: Tamari adds umami and saltiness without gluten. Regular soy sauce can be used if gluten-free is not required.
• Agave: Agave helps balance the dressing. Maple syrup is an equal substitute.
• Fresh ginger and garlic: These are the anti-inflammatory backbone of this salad — grate them fine so they meld into the dressing rather than imparting bite.
• Snow peas and carrots: These fresh veggies give the salad its crunch. Grate the carrots finely for the best texture.
• Cashews: These should be roasted, not raw — they add a buttery richness that balances the tangy dressing.

Storage and Make-Ahead

You can make this Asian vegetable salad in advance of when you plan to serve it. Simply store the vegetable salad mixture and sesame ginger dressing in separate containers in the fridge where they should both stay fresh for a few days. Here are some more detailed notes on making this delicious salad ahead:

• Undressed salad: This will keep in an airtight container in the fridge for up to 2-3 days and the vegetables will stay crisp.
• Dressing: Store the dressing in a sealed jar for up to 5 days. Then, shake or whisk it to re-emulsify it before using it on your salad.
• Once Dressed: Eat the salad within 1-2 hours as the vegetables will soften quickly after dressing is added.
• Cashews and Sesame Seeds: Add just before serving for maximum crunch.

Serving Suggestions

Whether you want something fresh and light to enjoy for lunch or dinner, this vegetable salad with sesame dressing will fit the bill perfectly! For an Asian dinner, this salad pairs beautifully with my Vegetable Pho recipe which is full of soba noodles and a soy and ginger scented broth. It can also be served for lunch paired with my Cauliflower Lentil Salad as part of a double salad plate. The cauliflower lentil salad adds a protein element which helps make it a complete and filling meal. 

To make this salad even more filling and a complete meal on its own, it would be delicious topped with grilled tofu. You could also toss it with blanched edamame or cooked chickpeas for added fiber and protein.

If you need a salad that you can take on the go or have as a make-ahead option, you could also divide it between individual mason jars for meal prep or a portable lunch. In this case, you can add the dressing to the bottom of the jars so that you can shake or toss the mixture when you intend to serve it. Alternatively, you can store the dressing in a separate small container on the side.

FAQ

What Vegetables Go in an Asian Vegetable Salad?

This Chinese vegetable salad includes carrots (grated), red pepper, celery, snow peas, cucumber, cilantro or parsley, sesame seeds, and cashews. They all have contrasting colors, textures, and flavors, making the salad extra appealing. The sesame seeds and cashews add a nutty flavor and healthy fats that are absolutely delicious mixed with the fresh vegetables.

What Dressing is Used in this Asian Vegetable Salad?

This Asian vegetable salad recipe uses a sesame ginger dressing. It contains sesame oil, fresh lemon juice, agave, gluten-free tamari, grated ginger, and minced garlic. It is bold, tangy, and naturally gluten-free.

Is This Asian Vegetable Salad Gluten-free?

Yes — the recipe uses gluten-free tamari instead of regular soy sauce. All of the other ingredients are naturally gluten-free.

Can I Make This Salad Ahead of Time?

Yes. Prep the salad and dressing separately and store them in airtight containers in the fridge for up to 2-3 days. Add the dressing just before serving so the vegetables stay crisp.

How Long Does the Sesame Ginger Dressing Keep?

The dressing will keep for up to 5 days in a sealed jar in the refrigerator. Simply whisk or shake it before using as the oil will separate.