Asian Salad Recipe

Prepare greens and vegetables

Wash and dry romaine lettuce thoroughly, then tear into bite-size pieces (about 6 cups). Place in a large bowl. Add the thinly sliced red cabbage (1 cup), julienned carrot (1 cup), sliced cucumber (1 cup), and red bell pepper (1 cup) to the bowl.

Add aromatics and herbs

Thinly slice 3 green onions and add to the bowl. Chop about 1 cup cilantro and (optional) tear 1 cup mint leaves and add them as well. Toss gently to combine so vegetables and herbs are evenly distributed.

Add crunchy toppings

Sprinkle 2 tablespoons toasted sesame seeds over the salad. If using, add 1 cup crispy wonton strips or fried shallots just before serving to preserve crunch.

If using protein, arrange 12 oz of cooked shrimp, sliced chicken, or cubed/fried tofu on top of the salad or toss through gently.

Combine dressing ingredients

In a small bowl or jar combine 3 tbsp soy sauce, 2 tbsp rice wine vinegar, 1 tbsp toasted sesame oil, 2 tbsp neutral oil, 1 tbsp honey or maple syrup, and 1 tbsp fresh lime juice. Add 1 tsp grated fresh ginger, 1 minced garlic clove, 1 tsp sriracha (or to taste), and 1 tsp fish sauce if using.

Emulsify and season

Whisk or shake the jar vigorously until the dressing is emulsified. Taste and adjust: add up to 1 tsp more honey for sweetness, more lime for brightness, or a pinch more salt. Season with the 1 tsp salt and 1 tsp black pepper (adjust to taste).

Dress the salad

Right before serving, pour about half of the dressing over the salad and toss gently to coat evenly. Add additional dressing as needed — you will likely use about 3–4 tablespoons for a lightly dressed salad, up to the full amount if you prefer more sauce. If you added crispy wonton strips, add them after tossing so they stay crunchy.