Asian Salad Recipe

Prepare vegetables

Wash and thoroughly dry the mixed salad greens. Thinly slice the red cabbage and red bell pepper. Julienne or shred the carrots. Seed and thinly slice the cucumber. Place all prepared vegetables in a large mixing bowl.

Trim and thinly slice scallions (white and green parts). Roughly chop cilantro and tear mint leaves (if using). Add scallions and herbs to the bowl with the vegetables.

If edamame is frozen, cook according to package instructions (usually boil 3–5 minutes), then drain and cool. Add edamame to the salad bowl.

Toast sesame seeds in a small dry skillet over medium heat, shaking frequently, 2–3 minutes until fragrant and lightly golden. Cool slightly and add to a small bowl for topping.

Roughly chop peanuts or cashews and set aside. If using wonton strips or chow mein noodles, keep them separate until just before serving so they stay crisp.

Make dressing

In a small bowl or jar combine soy sauce, rice wine vinegar, sesame oil, neutral oil, honey (or maple), fresh lime juice, grated ginger, minced garlic, and red pepper flakes or Sriracha (if using). Whisk vigorously or shake in a lidded jar until the dressing is smooth and slightly emulsified. Taste and adjust: add more lime for acidity, honey for sweetness, or soy for salt.

If you prefer a creamier dressing, whisk in 1 tablespoon mayonnaise or 1 tablespoon tahini (optional).

Pour about three-quarters of the dressing over the salad bowl (reserve some for guests to add more if desired). Gently toss the greens, vegetables, edamame, scallions, cilantro and mint until evenly coated. Toss just enough to combine—do not overdress.

Transfer salad to a large serving platter or divide among plates. Sprinkle toasted sesame seeds and chopped peanuts/cashews over the top. Add crispy wonton strips or chow mein noodles right before serving to maintain crunch.

Serve immediately with remaining dressing on the side. Leftover dressing will keep refrigerated in a sealed container for up to 5 days.