Asian Salad Recipe

Wash and dry

Rinse and thoroughly dry the romaine lettuce and napa cabbage. Drying prevents a watery salad and helps dressing cling to leaves.

Chop the romaine into bite-sized pieces, thinly slice the napa cabbage, julienne or shred the carrot, thinly slice the cucumber (seed first if very watery), and thinly slice the red bell pepper and green onions. Place all prepared vegetables into a large salad bowl.

If using herbs, roughly chop the cilantro and mint and add to the bowl. Add edamame and cooked protein (shredded chicken or cubed tofu) if using.

In a medium bowl or mason jar combine soy sauce, rice vinegar, sesame oil, neutral oil, honey (or maple syrup), and lime juice.

Add grated fresh ginger, minced garlic, and sriracha or chili sauce if using. Whisk or shake vigorously until honey dissolves and dressing emulsifies slightly.

Taste and adjust seasoning: add a pinch of salt if needed and a few grinds of black pepper. If the dressing is too sharp, add 1/2 teaspoon more honey; if too sweet, add 1 teaspoon more rice vinegar or a squeeze more lime. Set aside for 5 minutes to allow flavors to meld.

In a small dry skillet over medium heat, toast the sesame seeds and chopped peanuts/cashews for 2–3 minutes, stirring constantly, until fragrant and lightly golden. Transfer to a bowl to cool (they can burn quickly).

Pour about two-thirds of the dressing over the salad bowl (reserve the rest to serve on the side). Using tongs, toss the salad gently but thoroughly so the dressing coats the vegetables and protein evenly. Add more dressing as needed to taste, but avoid overdressing.

Sprinkle toasted sesame seeds, chopped nuts, and crispy wonton strips or fried shallots over the top. Garnish with extra cilantro sprigs and additional sliced green onions if desired.

Serve immediately so the crunchy toppings stay crisp. Pass remaining dressing at the table.