Asian Salad Recipe

Prepare produce

Wash and thoroughly dry mixed salad leaves using a salad spinner or paper towels. Julienne the carrot, halve the cherry tomatoes, slice the cucumber into thin half-moons, peel and dice the mango and pineapple into 1/2-inch pieces. Thinly slice the red bell pepper and red onion if using.

Assemble

In a large salad bowl, place the dried salad leaves. Arrange or gently toss in the julienned carrot, halved cherry tomatoes, cucumber slices, mango and pineapple pieces, red bell pepper and optional red onion. Sprinkle the cilantro leaves and toasted sesame seeds over the top.

Dissolve tamarind: In a small bowl, combine tamarind paste with the 2 tablespoons warm water. Stir until smooth and slightly liquefied (about 30 seconds). If using a chunkier paste, press with the back of a spoon to incorporate.

Combine dressing: To the tamarind mixture add soy sauce, rice vinegar, honey (or dissolved palm sugar), sesame oil, neutral oil, fresh lime juice, grated garlic, grated ginger, and chopped chili. Whisk vigorously until the honey is fully incorporated and the dressing is homogenous (about 1 minute).

Season and adjust: Taste the dressing and add salt and black pepper. Balance flavors as needed — add an extra 1/2 tsp honey if too tart, or another 1/2 tsp lime juice if you want more brightness. The final dressing should be tangy-sweet with a savory umami backbone and mild heat.

Dress the salad: Just before serving, drizzle about 3 to 4 tablespoons of tamarind dressing over the assembled salad (reserve extra dressing on the side). Gently toss the salad to coat leaves and fruit evenly, taking care not to bruise delicate leaves.

Serve: Transfer to individual plates or serve family-style. Sprinkle an additional pinch of toasted sesame seeds and a few extra cilantro leaves on top. Provide remaining dressing in a small pitcher for guests to add more if desired.