Asian Salad Recipe

Prepare greens

Wash spinach and romaine thoroughly and spin or pat dry. Tear larger spinach leaves and chop romaine into bite-size pieces. Place both in a large salad bowl and gently toss to combine.

Slice vegetables and onions

Halve the cucumber lengthwise and slice thinly; add to the bowl. Thinly slice the red onion into half-moons; if onion flavor is strong, soak slices in cold water for 5 minutes then drain before adding.

Add fruit and crunchy elements

Drain mandarin segments and add them to the greens. Sprinkle dried cranberries and chow mein noodles over the top. Add toasted sesame seeds.

If adding chicken: fold in sliced or shredded cooked chicken into the salad just before dressing to warm slightly and distribute protein evenly.

Mix dressing

In a small bowl or jar combine soy sauce, rice vinegar, grated ginger, minced garlic, sesame oil, neutral oil, honey, and lime juice. Add optional chili flakes or sriracha if using. Season with salt and pepper.

Emulsify and taste

Whisk vigorously (or shake in a jar with a tight lid) until the dressing is emulsified and slightly thickened. Taste and adjust: add more honey for sweetness, more vinegar or lime for brightness, or more soy for saltiness.

Final toss

Right before serving, drizzle about 3–4 tablespoons of vinaigrette over the salad (reserve extra on the side). Gently toss the salad to coat ingredients evenly, taking care not to overwork the chow mein noodles to preserve their crunch. Add additional vinaigrette as desired.

Serve immediately so chow mein noodles remain crisp. Offer extra dressing on the side and note that adding chicken will benefit from a brief toss so it warms slightly with the salad but avoid tossing too early to prevent sogginess.