Asian Chop Salad with Sesame Dressing

Attention: this is definitely not a boring salad.

I am a herbivore at heart. I eat an apple a day, and I add a squeeze of lemon to a mug of hot water first thing in the morning (on brand, am I right?).  I mean, my favorite vegetable is broccoli! I often eat a salad for lunch because there is no recipe- I just dump whatever I have in a bowl and shake it up.  Sometimes, I’ll add olives, cucumbers, and vegan feta for a Greek take.  If I’m home, however, I’ll make this Asian Chopped Salad with Sesame Dressing. 

Whenever I go to a salad place, I know to stay far from anything labeled “Asian” because it typically involves soy, peanuts, or a deadly mix of the two.  I always craved the bitter greens and sweet vegetables tossed in the umami of soy sauce and miso.  This Asian Chopped Salad with Sesame Dressing is allergen friendly and Whole30 compliant.

Ingredients in Asian Chopped Salad

I always have the ingredients to make Asian Chopped Salad in my vegetable drawer:

Cabbage for crunch, romaine and cucumber for crispness, and carrots and red bell pepper for sweetness.  (Personally, I leave out the bell pepper because I really don’t like bell peppers.  At all.  But, the peppers add color, flavor, and texture to the salad). I top the salad with a scallion and sesame seed garnish for extra flavor and a pop of color. Remember: you eat with your eyes! I toss the colorful bowl in a homemade sesame dressing made with strong flavors of tahini, lime juice, and ginger.

What makes a balanced salad dressing?

Without a good salad dressing or vinaigrette, a salad is lackluster.  Dressing should act as a light, flavorful coating to the salad.  A well-balanced dressing should hit each of the 5 tastes:

• Sour

• Sweet

• Salty 

• Bitter

• Umami 

This homemade Sesame Dressing is inspired by a classic peanut dressing.  It uses pantry staples to season the chopped vegetables.  Tahini is a paste made from ground sesame seeds.  It adds creaminess and a slight bitterness to the dressing.  Freshly squeezed lime juice brings the acid that lightens the salad.  Coconut aminos address umami and richness as the soy-free replacement for soy sauce. Fresh ginger and garlic powder adds a slight punch.  

What is the difference between a salad dressing and a vinaigrette?

Salad dressings tend to be creamier.  Popular dressings, like ranch or bleu cheese, are dairy-based.  A fattier base tends to make a salad creamier.  Vinaigrette, on the other hand, is oil and vinegar based.  Oil is emulsified into vinegar with the help of an emulsifying agent like mustard or garlic.  

How do I store leftover Sesame Dressing?

I keep the leftover Sesame Dressing in a sealed jar in the back of my refrigerator.  It can be  used as a dressing for other salads or as a dipping sauce for spring rolls.   

Can I make Asian Chopped Salad and dress it ahead?

I prepare the base of the salad and dress in the portion that will be eaten immediately. The salad can be tossed and refrigerated for a few hours, but water leaches out as it sits in the dressing.

Variations

Add protein

Add sliced or cubed grilled chicken to Asian Chopped Salad or sprinkle chickpeas for a vegan option. If you are not soy-free, edamame is a great addition to this salad.

Bring to a barbecue

Asian Chopped Salad with Sesame Dressing can serve as both a meal and a side. It can replace the boring coleslaw on top of pulled pork or on the side of burgers.

Make it spicy

Add red chili flakes, your favorite hot sauce, or sriracha for a little heat.

Asian Chopped Salad with Sesame Dressing

Julianna Marchese | littlesqueeze.co total time20min servings2-4 hungry people ingredientsfor the Asian Chopped Salad:+ 2 cups cabbage, chopped thinly + 2 carrots, thinly sliced or chopped (see Notes) + 3/4 cup seedless cucumber, thinly sliced (I like English) + 1 cup romaine, thinly shredded + 1 small red pepper, thinly sliced

for the Sesame Dressing: + 1/3 cup tahini + 3 Tbsp coconut aminos + 1/2-in piece fresh ginger, grated (see Notes) + 1/4 tsp granulated garlic (see Notes)+ juice of 1/2 lime, the other half cut into wedges+ sea salt, to taste + sliced scallions, sesame seeds, and cashews (optional) for serving instructions

For the salad:

1. In a large bowl, add sliced cabbage, sliced carrots, sliced cucumber, shredded romaine, and sliced red pepper.

For the Sesame Dressing:

1. In a small bowl, whisk together tahini, coconut aminos, grated ginger, granulated garlic, lime juice, and sea salt.

To assemble:

1. Pour desired amount of Sesame Dressing into the bowl of vegetables and toss>. Sprinkle with garnishes and serve with lime wedges.

Notes

+ Use a vegetable peeler to get thin strips of carrot.

+ Freeze fresh ginger root in a brown paper bag to maintain freshness. Frozen ginger root will last up to a year and can easily be grated on a microplane.

+ If you don't have granulated garlic, swap an equal amount of garlic powder or grate one small clove of fresh garlic.