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Kalyn's Kitchen

Asian Green Salad with Soy-Sesame Dressing

Asian Green Salad with Soy-Sesame Dressing and Sesame Seeds is a new favorite at my house and this tasty salad is dairy-free, gluten-free, and vegan! You can skip the carrots and/or tomatoes if you want less carbs, but do make this tasty dressing; it’s good on so many things!

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

Asian Green Salad with Soy-Sesame Dressing top photo

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.

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 top 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.

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.


Asian Green Salad with Soy-Sesame Dressing process shots collage

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!

Asian Green Salad Recipe with Soy-Sesame Dressing and Sesame Seeds found on KalynsKitchen.com

Make it a Meal:

I’d eat a big bowl of this for lunch or serve it as a side salad for dinner with something like Forbidden City Chicken or Chicken Breasts with Cilantro and Red Thai Curry Peanut Sauce.

More Green Salad with International Flavors:

Mediterranean Lettuce Salad with Purslane from Kalyn’s Kitchen
Fresh Green Salad with Lemon-Lime Dressing from My Colombian Recipes
Ottolenghi’s Perfect Lettuce Salad from Kalyn’s Kitchen
Crispy Lettuce Wedge with Low-Fat Russian Dressing from The Perfect Pantry
Peperoncini Chopped Salad with Romaine, Red Bell Pepper, and Feta from Kalyn’s Kitchen

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!

Asian Green Salad with Soy-Sesame Dressing top photo

Asian Green Salad with Soy-Sesame Dressing

Yield 4 servings
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 cupneutral-flavored oil (see notes)
  • 1 T sesame seed oil
  • 1/4 cup sweetener of your choice (see notes)

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 Golden 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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
You’d have to omit the carrots from this Asian Green Salad with Soy-Sesame Dressing if you’re eating it for phase one or another strict low-carb plan and maybe go easy on the tomatoes, but as long as you use an approved sweetener in the dressing, everything else here is a great choice for any phase of the South Beach Diet and other low-carb eating plans.

Find More Recipes Like This One:
Use Salad Recipes for more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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    36 Comments on “Asian Green Salad with Soy-Sesame Dressing”

  1. Thanks Kelly. My tomatoes are about done for the year too, but I am trying to hang on to them as long as I can!

  2. Gorgeous salad, Kalyn. I've got to try this dressing. I'm in a rut when it comes to salad right now. Time to kick it in gear. Jealous of your green tomatoes. Had to finally pull all my plants.

  3. Katherine, I'd say you're lucky. Some guys won't eat anything green!

    Donna, I cut the carrot and cucumber into thin lengthwise slices and then slice those pieces crosswise. It helps if you work with shorter pieces, not the whole cucumber or carrot too.

  4. Kalyn – love this recipe, as I do all of yours!! Give us a hint on how you chop the matchstick carrots, etc. so good!! Mine are always a mess!!

  5. Love this! We're big salad fans – I would go so far as to say salad is my husband's number one favorite food (I know!). And I think I have all the ingredients for this fabulous dressing on hand! Thanks.

  6. Lydia, I loved the rice vinegar flavor in this. Just enough tang to make it interesting with the sesame-soy flavors.

  7. I adore salads with rice vinegar as one of the main flavorings. We tend to bury it on the Asian shelf of our pantries, but it's really an all-purpose mild vinegar with great flavor.

  8. Jan, so glad to hear I'm not the only one who thought the dressing was really spectacular. I think it would taste good on just about anything.

  9. I made this salad today and I hope I don't "drink" the rest of the dressing today!! I love it. I even forgot the sesame seeds and I had them ready to go into the salad. Thanks for this wonderful recipe.

  10. So glad people are liking this and I think there are endless variations that would be good for salad ingredients with this dressing.

  11. What a gorgeous salad. Love the dressing Kalyn.

  12. Your Soy-Sesame Dressing sounds amazing!

  13. I love anything with Asian flavors and this sounds fantastic!

  14. I'm asian, and this is my standard salad dressing. You know, the one I eat every day and never get tired of. It's even better with almonds (along the toasted sesame seeds, of course) sprinkled right before serving, or a squeeze of lemon juice. I've found it to be very versatile.

  15. Tom, not sure why I got your comment after I had replied to the others. Just Comcast being weird. I did love the Green Zebra tomatoes in this!

  16. Miss T, the Green Zebras are sweet and delicious. They've been my favorite for a few years now.

    Joanne, the dressing is so tasty. I can see adding a lot of different things to this.

    Pam, that's funny! I keep my sesame seeds in the freezer so they stay good longer. I have black, white, and toasted ones right now!

  17. The green zebra tomatoes were really the perfect addition to this salad scape!

  18. I just realized that I have 3 big jars of sesame seeds in my pantry. Apparently everytime a recipe called for them, I bought them, in bulk!!

  19. I'm usually not the biggest salad lover, but with a fun dressing like this…I could be converted.

  20. Those tomatoes look amazing! are they bitter? wow. Yum dish 10/10
    T x