Salad With Asian Dressing

This fresh and vibrant Salad With Asian Dressing combines crunchy vegetables with a flavorful homemade sesame-ginger dressing that perfectly balances tangy, sweet, and savory notes. Crisp cucumber, celery, green peas, and baby spinach tossed with protein-packed quinoa make a nourishing and satisfying meal or side dish. The dressing, made from rice vinegar, soy sauce, sesame oil, and fresh ginger, adds authentic Asian-inspired flavor that elevates every bite. A touch of honey or maple syrup provides subtle sweetness, while sriracha adds just a hint of heat if you like a spicy kick.

Easy to prepare and full of texture, this salad is ideal for lunch, dinner, or a refreshing potluck contribution. The sesame-ginger dressing can be made in minutes and keeps well in the fridge, allowing you to whip up this salad quickly whenever you want a healthy, flavorful meal. Whether you add chicken, shrimp, or tofu for extra protein, this salad is versatile, nutritious, and satisfying.

Why You’ll Love This Recipe

1. Fresh and Crunchy

The combination of cucumber, celery, peas, and spinach delivers a crisp, refreshing bite every time.

2. Protein-Packed

Adding quinoa makes it a complete meal with balanced protein and fiber.

3. Homemade Dressing

The sesame-ginger dressing is easy to make and full of flavor with fresh ingredients.

4. Versatile and Adaptable

Perfect as a side or main; add your choice of protein or make it fully vegan.

5. Quick and Healthy

Ready in under 30 minutes with wholesome, nutrient-dense ingredients.

Ingredients

For the 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)
• 1 teaspoon fresh ginger, grated
• 1 teaspoon garlic, minced
• 1/2 teaspoon sriracha (optional)

For the 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

Variations

Try adding shredded carrots, red cabbage, or chopped bell peppers for extra color and crunch. Swap quinoa with brown rice or farro for a different grain base. For added protein, include grilled chicken, shrimp, tofu, or edamame. Adjust the sriracha amount to control the heat level or omit it entirely for a milder dressing.

How to Make the Recipe

Step 1

Prepare the quinoa according to package instructions and let it cool.

Step 2

In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, grated ginger, minced garlic, and sriracha (if using) until combined.

Step 3

In a large bowl, combine chopped cucumber, celery, green peas, baby spinach, and cooled quinoa.

Step 4

Drizzle the dressing over the salad and toss gently to coat evenly.

Step 5

Add 1 tablespoon of olive oil and toss again for a silky finish.

Step 6

Serve immediately or refrigerate for 15-20 minutes to let flavors meld.

Tips for Making the Recipe

• Use fresh ginger and garlic for the best flavor in the dressing.
• Cook quinoa a day ahead and chill to speed up preparation.
• Add the dressing just before serving to keep salad crisp.
• Adjust seasoning with extra soy sauce or honey if desired.
• For a nuttier flavor, sprinkle toasted sesame seeds on top.

How to Serve

Serve this salad chilled or at room temperature as a light main dish or side. Pair it with grilled meats or tofu for a complete meal, or bring it to picnics and potlucks as a refreshing, healthy option.

Make Ahead and Storage

Storing Leftovers

Store salad and dressing separately in airtight containers in the refrigerator for up to 2 days.

Freezing

Not recommended due to fresh vegetables and dressing texture.

Reheating

Serve cold or at room temperature; reheating is not advised.

FAQs

1. Can I use pre-cooked quinoa?

Yes, pre-cooked quinoa saves time and works perfectly.

2. Is the dressing gluten-free?

Use tamari instead of soy sauce to keep it gluten-free.

3. Can I make the dressing vegan?

Yes, substitute honey with maple syrup or agave.

4. Can I prepare this salad ahead of time?

Yes, but keep dressing separate and add before serving.

5. Can I add other vegetables?

Absolutely—carrots, bell peppers, or cabbage work well.

6. What protein pairs best with this salad?

Grilled chicken, shrimp, tofu, or edamame are great options.

7. How spicy is the dressing?

The sriracha adds mild heat; adjust or omit to taste.

8. Can I use frozen peas?

Yes, thaw them before adding to the salad.

9. How do I store leftovers?

Keep salad and dressing separate, refrigerated in airtight containers.

10. Can I use bottled ginger or garlic instead of fresh?

Fresh is preferred for flavor, but bottled can be used in a pinch.

Conclusion

Salad With Asian Dressing is a fresh, flavorful, and easy-to-make dish that combines crisp vegetables, wholesome quinoa, and a tangy, sweet, and savory dressing. Perfect for a light meal or side, it offers great versatility and vibrant taste that everyone will enjoy. Whether you’re looking for a quick lunch or a healthy dish to bring to your next gathering, this salad delivers on both nutrition and flavor.

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