Best Asian Salad Recipe with Sesame Ginger Dressing
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This easy-to-make Asian salad recipe is packed full of veggies and tossed in a tasty sesame ginger dressing. It’s a fresh, crunchy, and seriously delicious side dish that takes just 15 minutes to make!
Whenever I make this salad for friends, they always ask for the recipe. And one of our readers, Megan, had the same experience. She commented, “I served this salad at a dinner party and received RAVES . . . thank goodness I increased the recipe because every single guest had seconds! Unbelievably delicious and I now make it just for us and plan to do so for dinner tonight. Thank you!!”
I just know that you’re going to love this one too, cause who doesn’t love a salad full of crispy veggies and crunchy roasted peanuts in a sweet sesame dressing? This easy-to-make Asian carrot salad is full of fresh and bright flavors.
This versatile Asian salad with sesame oil, ginger, and cashews is on high rotation in our kitchen. It has a lot going for it, and it’s a crowd-pleaser. We love the delicious mix of crispy veggies, crunchy nuts, fresh herbs, and tangy sesame dressing. We hope you love it as much as we do!
Why you’ll love Asian sesame salad
Here are a few reasons why I know you’ll love this salad recipe:
- It’s full of crunch – the right kind. We grate the carrots so they’re easy enough to chew (unlike chopped carrots.)
- The dressing is simple but delicious. It’s got the perfect sweet-tart combination and pairs perfectly with the subtle sweetness of the carrots.
- The salted peanuts offer the perfect taste and crunch.
- It’s easy to make, and we love easy recipes!
Gather these ingredients
Here’s everything you’ll need to make the Asian salad recipe:
- The veggies: carrots, red pepper, celery, red onion, and cilantro
- Plus these flavor enhancers: toasted sesame seeds and roasted peanuts.
Here’s what you’ll need for the delicious dressing:
- Sesame oil, lemon juice, honey, soy sauce, ginger, and garlic
Make ahead and storage
Make ahead: If you’re prepping for dinner ahead of time, you can chop all the veggies a day in advance and make the dressing several days in advance. But wait until you’re ready to serve it before you mix everything.
Store: While this salad is best eaten shortly after you make it, leftovers can be stored in your fridge and eaten for several days. It’s a great salad to make for meal prep!
Best Asian Salad Recipe with Sesame Ginger Dressing
Ingredients
Asian Salad
- 2 medium carrots (grated)
- 1 medium red pepper (finely diced)
- 2 stalks celery (finely diced)
- ¼ medium red onion (finely diced)
- ¼ cup cilantro (chopped)
- 2 tablespoons toasted sesame seeds
- ¼ cup roasted peanuts (can sub almonds or cashews)
Sesame Dressing
- 2 tablespoons sesame oil
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 2 teaspoons soy sauce (gluten-free if needed)
- 1 teaspoon grated ginger
- 1 small garlic clove (grated (preferably with a Microplane))
- A pinch of sea salt
Instructions
- Combine all the sesame dressing ingredients in a small jar and shake it well.2 tablespoons sesame oil, 1 tablespoon lemon juice, 1 tablespoon honey, 2 teaspoons soy sauce, 1 teaspoon grated ginger, 1 small garlic clove, A pinch of sea salt
- Add the Asian salad ingredients to a medium-sized bowl.2 medium carrots, 1 medium red pepper, 2 stalks celery, ¼ medium red onion, ¼ cup cilantro , 2 tablespoons toasted sesame seeds, ¼ cup roasted peanuts
- Pour the dressing over the top and toss to coat.
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
How to serve this Asian inspired salad
This versatile carrot salad recipe is perfect for pairing with any Asian-inspired meal. I love serving it alongside some slow-baked Asian salmon or glazed hoisin chicken drumsticks and our favorite coconut rice.
And if you love Asian-inspired salads, also try my easy Asian coleslaw made with mandarin oranges and cashews and Asian noodle salad with crunchy peanuts and sesame dressing!
Asian salad variations
There are lots of ways to customize this beautiful salad. Here are a few ideas to mix up:
- Add in some cooked edamame to make it a little more filling.
- Swap the peanuts for cashews or almonds.
- Use black sesame seeds (or a mix of black and white) for visual pop.
- Add some grated or julienned Asian pear for a more juicy crunch.
- Use orange juice instead of lemon in the dressing for a unique citrus-orange taste.
This was great! It was a nice compliment to a grilled piece of salmon and the leftovers were a good snack. It was too much dressing for my liking, so next time I’d cut up more veggies.
Sounds like a yummy dinner!
I prepped the vegetables and dressing separately to bring on our camping trip. I added some shredded cabbage. Served it with hoisin turkey meatballs and rice. Even my slaw averse husband ate it.
Such a great idea to take this camping! I’m going to remember that for when I go this summer!
This Asian Salad is a delicious, light, no heat summer salad. With such vibrant colours and flavours, it did not disappoint! I substituted the celery for edamame and added sliced cabbage. Additionally, I tweaked the dressing to include rice vinegar and sriracha to give that extra punch. I will be making variations of this salad all summer long!
Edamame sounds like a delicious addition!
Our family and our guest loved this salad. We loved all the flavor and fresh vegetables!
It looks fabulous! Thanks for sharing, Amy!
I love the fresh flavors and crunchiness of this salad! I was feeling lazy about chopping, and then made the mistake of over-processing the veggies which made it a little too wet, so I won’t do that again next time. I may add a few more veggies to soak up that yummy dressing. Still delicious!
So happy you enjoyed the recipe!
We loved how quick and delicious this salad was! Served it with rotisserie chicken and rice. Thanks again for the inspiration!
That sounds like a wonderful meal, Sarah!
Sounds like a wonderful meal!
This is so delicious and craveable! I only had an orange pepper and used almonds instead…will definitely be on rotation for me. Thank you
Great call on using almonds!
With temperatures rising above 110 degrees in Phoenix this summer (every summer!) this was a perfect no cook dinner. I love all the crunchiness and the dressing is just perfectly delicious. I had a surplus of cabbage on hand so a handful went in with the other veggies. I didn’t miss the protein but this would be amazing as a side dish for salmon … or chicken … or tofu!
I’m so happy you enjoyed the recipe!!