Asian Green Salad with Soy-Sesame Dressing

Asian Green Salad with Soy-Sesame Dressing and Sesame Seeds is an amazingly flavorful salad idea that tastes great any time of year! Skip the carrots and/or tomatoes if you want fewer carbs, but be sure to make the tasty dressing; it’s good on so many things!

PIN Asian Green Salad with Soy-Sesame Dressing to try it later!

I’m infatuated with salads.  Many days I’ll eat a big salad for lunch and then have another small salad as part of my dinner.  I like salads of every kind, and that’s why there’s such a huge category for Salad Recipes on this blog.

With all the salad love going on around here, every so often a salad comes along that really knocks my socks off, and for more than a week now I’ve been eating this amazing Asian Green Salad with Soy-Sesame Dressing on repeat!

The salad came from Food to Live By (affiliate link), a great cookbook written by one of the owners of Earthbound Farms, and it’s a recipe she got from the owners of Flying Fish Grill, where it’s one of her favorite things to order. It’s the flavorful shake-in-a-jar dressing that makes this salad.

Romaine lettuce and baby greens are tossed together with the dressing and then topped with slivered carrots, slivered cucumbers, diced tomatoes, and sesame seeds. If you want it to be a lower-carb salad, feel free to use more cucumbers and less carrots and tomatoes. And you can skip the tomatoes completely if they aren’t in season!

That’s all there is to it for this salad, and truthfully when I was making it I was skeptical, especially about the dressing which seemed awfully thin to be a dressing for lettuce. But the ultra-flavorful salad was absolutely devoured by Jake and I the first time we made it, and I think I’ve made it five more times in a week. If you’re a salad lover like I am, I promise this is a salad worth paying attention to.

What ingredients do you need for this Asian Green Salad?

• soy sauce, use Gluten-Free Soy Sauce (affiliate link) if needed
• Unseasoned Rice Vinegar (affiliate link)
• Grapeseed Oil (affiliate link), or other neutral-flavored oil
• sesame oil (affiliate link)
• Monkfruit Sweetener (affiliate link) or sweetener of your choice
• Romaine lettuce
• baby greens
• diced tomato (definitely optional if tomatoes aren’t in season)
• carrots
• cucumber
• toasted Sesame Seeds (affiliate link)

What gives this Asian green salad the Asian flavors?

It’s the Soy-Sesame Dressing with soy sauce, rice vinegar, and sesame seed oil that gives this salad such amazing flavors.

How to Make Asian Green Salad with Soy-Sesame Dressing:

(Scroll down for complete recipe with nutritional information.)

1. Combine soy sauce, unseasoned rice vinegar, neutral-flavored oil, sesame oil, and sweetener of your choice in a jar. Put the lid on and shake until everything is dissolved together. Be sure to use Gluten-Free Soy Sauce (affiliate link) if needed.
2. If I hadn’t been skeptical about the dressing I might have done a better job on my matchstick cucumbers and carrots!
3. I couldn’t resist using a few of my Green Zebra tomatoes which are still hanging on, but small grape tomatoes would be great in this. And if it’s not tomato season I’d just skip the tomatoes!
4. Tear apart one heart of Romaine lettuce and wash and dry in a salad spinner (or by hand.)
5. Combine the Romaine with about 4 cups of baby greens and toss with enough dressing to coat the lettuce.
6. Arrange the dressed lettuce on a plate or in a salad bowl, top with carrots, cucumbers, tomatoes, and a generous sprinkling of toasted sesame seeds. 
7. This Asian Green Salad with Soy-Sesame Dressing will be devoured by anyone who tries it. And this recipe is perfect for Weekend Food Prep; make the dressing and cut lettuce, cucumber and keep them in the fridge to make salads later in the week!

Make it a Low-Carb Meal:

I’d eat a big bowl of this for lunch or serve it as a side salad for dinner with Forbidden City Chicken, Grilled Boneless Pork Chops, Chicken with Peanut Sauce, Korean Salmon with Dipping Sauce or Air Fryer Fish Sticks. 

More Green Salad to Try:

• Mediterranean Salad with Purslane and Mint
• Ottolenghi’s Perfect Lettuce Salad
• Peperoncini Chopped Salad with Romaine, Red Bell Pepper, and Feta 
• American Greek Salad
• Spinach Salad with Bacon and Feta

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

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Yield: 4 servings

Asian Green Salad with Soy-Sesame Dressing

Prep Time 20 minutes

Total Time 20 minutes

Asian Green Salad with Soy-Sesame Dressing is a delicious combination of flavors; the dressing recipe came from Flying Fish Restaurant.

Ingredients

Dressing Ingredients:

• 1/4 cup soy sauce (see notes)
• 1/4 cup unseasoned rice vinegar (see notes)
• 1/4 cup neutral-flavored oil (see notes)
• 1 T sesame seed oil
• 1/4 cup Monkfruit Sweetener, or sweetener of your choice

Salad Ingredients:

• I heart of Romaine lettuce, torn apart, washed, and dried
• 4 cups baby greens
• 1 cup diced tomato
• 1/2 cup matchstick carrots (see notes)
• 1/2 cup matchstick cucumber
• 2 tsp. toasted sesame seeds

Instructions

1. Combine the soy sauce, rice vinegar, oil, sesame oil, and sweetener of your choice in a jar with a tight-fitting lid.  Put lid on and shake jar until all the ingredients are dissolved.
2. Tear apart the Romaine heart, wash, and spin dry or dry with paper towels.
3. Dice tomato. Cut carrots and cucumber into matchstick strips until you have about 1/2 cup of each.
4. Toast sesame seeds in a dry frying pan for 1-2 minutes, just until they start to smell toasted.  (Or buy pre-toasted sesame seeds and you can use them right from the jar.)
5. Put the washed Romaine and baby greens into a medium sized bowl and toss with enough dressing to coat all the greens (about 2-3 tablespoons dressing.)
6. Arrange the dressed greens on individual salad plates or in bowls.
7. Top each salad with some tomato, carrots, and cucumber and sprinkle with sesame seeds.
8. Serve immediately.

Notes

Be sure to use Gluten-Free Soy Sauce (affiliate link) if needed.

Be sure not to use seasoned rice vinegar which contains sugar.

Grapeseed Oil (affiliate link) or Peanut Oil (affiliate link) will be good in this salad.

I would use Monkfruit Sweetener (affiliate link) for this recipe.

If you want less carbs, skip the carrots and double the cucumbers.

This recipe was adapted from Flying Fish Salad in Food to Live By (affiliate link).

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 179Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 931mgCarbohydrates: 23gFiber: 13gSugar: 6gProtein: 10g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
As long as you use an approved sweetener in the dressing, this Asian Green Salad is pretty low in carbs and a great choice for any phase of the original South Beach Diet. You may need to omit the carrots for Keto or if you’re eating it for phase one of South Beach.

Find More Recipes Like This One:
Use Salad Recipes for more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

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