If you’re craving a vibrant, refreshing dish that bursts with flavor in every bite, this Salad With Asian Dressing Recipe is an absolute must-try. It effortlessly combines crisp vegetables, tender quinoa, and a zesty, umami-packed dressing that brings everything together in perfect harmony. Whether you need a quick lunch or a colorful side for dinner, this salad stands out with its blend of textures and bright, balanced tastes that feel both wholesome and indulgent at the same time.
Ingredients You’ll Need
Gathering simple, fresh ingredients is key to unlocking the magic of this salad. Each component plays an important role, from adding crunch and color to infusing the dish with layers of flavor and nutritional goodness.
- Rice vinegar: Brings a subtle tang that brightens the dressing and enhances the overall freshness.
- Soy sauce or tamari: Adds savory depth and a hint of saltiness essential for authentic Asian flavor.
- Sesame oil: Provides a rich, nutty aroma that instantly lifts the salad’s taste profile.
- Honey or maple syrup: Offers a touch of natural sweetness that balances out the acidity and spice.
- Fresh ginger, grated: Delivers a zesty, warming bite that wakes up the palate.
- Garlic, minced: Infuses the dressing with pungent, savory notes that make every mouthful exciting.
- Sriracha (optional): Adds a gentle kick of heat for those who appreciate a little spice.
- Chopped cucumber: Provides cool, crisp texture and a refreshing element.
- Chopped celery: Adds a pleasant crunch and subtle vegetal flavor.
- Green peas: Bring a pop of natural sweetness and vibrant color.
- Baby spinach: Contributes a tender, leafy base loaded with nutrients.
- Cooked quinoa: Introduces a chewy, protein-rich element that turns the salad into a satisfying meal.
- Olive oil: Helps bind the salad ingredients together with a smooth, fruity finish.
How to Make Salad With Asian Dressing Recipe
Step 1: Whisk the Dressing
The magic begins by combining rice vinegar, soy sauce or tamari, sesame oil, honey or maple syrup, fresh ginger, garlic, and sriracha if you’re using it. Whisk these together in a small bowl until they’re fully blended. This dressing is the heart of the recipe, delivering all the bright, savory, and slightly sweet flavors you expect from an Asian-inspired dish.
Step 2: Prepare the Vegetables and Quinoa
Next, grab a large salad bowl and toss in the chopped cucumber, celery, fresh or thawed green peas, baby spinach, and cooked quinoa. The mix of crunchy, soft, and tender ingredients creates a delightful texture combination that keeps each bite interesting.
Step 3: Drizzle Olive Oil and Toss
Drizzle a tablespoon of olive oil over the salad mixture and toss gently to coat everything evenly. The olive oil adds a silky richness and helps the vegetables stay fresh and vibrant.
Step 4: Add the Dressing
Pour the prepared Asian dressing over the salad and toss once more until every ingredient is beautifully coated. This step is crucial, as the dressing brings a cohesive flavor that ties all elements together.
Step 5: Chill or Serve Immediately
You can enjoy this salad right away for maximum freshness or chill it for 15 to 20 minutes to allow the flavors to meld even further. Both ways work wonderfully depending on your timing and preference.
How to Serve Salad With Asian Dressing Recipe
Garnishes
For the perfect finishing touch, sprinkle some toasted sesame seeds, sliced green onions, or chopped fresh cilantro over the salad. These simple additions contribute extra texture, fragrance, and a splash of color that makes the dish feel restaurant-quality.
Side Dishes
This salad pairs beautifully with grilled chicken, roasted tofu, or crispy spring rolls. Serving it alongside a bowl of miso soup or steamed jasmine rice can also turn it into a filling and balanced meal.
Creative Ways to Present
For a fun twist, serve the salad in crisp lettuce cups for a bite-sized option or layer it in clear glasses as a vibrant, layered salad parfait. These ideas are perfect for entertaining or for adding a playful element to your meal.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra salad, keep it refrigerated in an airtight container for up to two days. To maintain texture, consider storing the dressing separately and tossing it with the salad just before serving again.
Freezing
This salad is best enjoyed fresh, so freezing is not recommended. The fresh vegetables and quinoa could lose their ideal texture and flavor after freezing and thawing.
Reheating
Since this salad is designed to be served cold or at room temperature, reheating is unnecessary. If you want a warm meal, enjoy the salad alongside a warm protein or grain.
FAQs
Can I use a different grain instead of quinoa?
Absolutely! Brown rice, couscous, or even bulgur wheat make great alternatives and still complement the flavors nicely while offering great texture.
Is this Salad With Asian Dressing Recipe suitable for vegans?
Yes, just swap honey for maple syrup, and make sure to use tamari for a gluten-free vegan-friendly option—this keeps the dressing fully plant-based.
How spicy is the sriracha in this salad?
The sriracha adds a mild heat that enhances the flavor without overpowering it. You can adjust or omit it entirely depending on your spice preference.
Can I prep this salad ahead of time for meal prep?
Yes, prepare the vegetables and dressing separately, then combine them just before eating to keep everything fresh and crisp.
What makes this Salad With Asian Dressing Recipe different from other Asian salads?
The combination of fresh produce with cooked quinoa and a perfectly balanced dressing creates a salad that is both hearty and refreshing, with layers of texture and flavor that make it stand out.
Final Thoughts
This Salad With Asian Dressing Recipe is one of those dishes that feels like a happy discovery every time you make it. Quick to prepare, packed with fresh, wholesome ingredients, and bursting with balanced flavor, it’s sure to become a staple in your meal rotation. Go ahead and dive in—you’ll love how versatile and delightful this salad can be!
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Salad With Asian Dressing Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes (to cook quinoa, if not pre-cooked)
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-inspired
- Diet: Gluten Free
Description
A fresh and vibrant Salad with Asian Dressing that combines crisp vegetables, nutrient-rich quinoa, and a tangy, flavorful homemade dressing. Perfect for a quick, healthy lunch or a light dinner, this salad is gluten-free, can easily be made vegan, and comes together in just 15 minutes.
Ingredients
Dressing
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce or tamari (for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup (for vegan option)
- 1 teaspoon fresh ginger, grated
- 1 teaspoon garlic, minced
- 1/2 teaspoon sriracha (optional)
Salad
- 1 cup chopped cucumber
- 1 cup chopped celery
- 1/2 cup green peas (fresh or thawed if frozen)
- 2 cups baby spinach
- 1 cup cooked quinoa
- 1 tablespoon olive oil
Instructions
- Prepare the Dressing: In a small bowl, whisk together rice vinegar, soy sauce or tamari, sesame oil, honey or maple syrup, grated ginger, minced garlic, and sriracha if using. Mix until well combined, then set aside to let flavors meld.
- Combine Salad Ingredients: In a large salad bowl, add chopped cucumber, celery, green peas, baby spinach, and cooked quinoa. These fresh and wholesome ingredients form the base of your salad.
- Add Olive Oil and Toss: Drizzle the tablespoon of olive oil over the salad ingredients and gently toss to evenly coat the vegetables and quinoa with the oil, enhancing their texture and taste.
- Dress the Salad: Pour the prepared Asian dressing over the salad mixture. Toss again until all ingredients are coated evenly with the dressing, allowing the flavors to come together.
- Serve or Chill: Serve the salad immediately for a crisp texture, or chill it in the refrigerator for 15–20 minutes to let the flavors meld nicely, deepening the taste experience.
Notes
- This salad is best served fresh but can be chilled for up to 20 minutes to enhance flavors.
- Use tamari instead of soy sauce to make this salad gluten-free.
- Substitute honey with maple syrup to keep the dish vegan.
- Fresh peas are preferred, but frozen peas work well as long as they are thawed.
- Cook quinoa ahead of time and refrigerate to speed up preparation.
