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 (grated)
  • 1 red pepper (finely diced)
  • 1 celery stalk (finely diced)
  • 1 cup snow peas (thinly sliced)
  • 1 cucumber (medium, 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 or honey
  • 2 teaspoons soy sauce
  • 1 teaspoon grated ginger
  • 1 clove garlic (minced)
  • Sea salt (to taste)


  1. Combine all dressing ingredients in small bowl and whisk together. Set aside.

  2. Toss all remaining ingredients together in medium-sized bowl. 

  3. Pour over dressing and toss to coat, then serve immediately.