Description
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 create a nourishing and satisfying meal or side dish.
Ingredients
For the dressing:
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3 tablespoons rice vinegar
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2 tablespoons soy sauce or tamari (for gluten-free)
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1 tablespoon sesame oil
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1 tablespoon honey or maple syrup (for vegan option)
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1 teaspoon fresh ginger, grated
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1 teaspoon garlic, minced
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1/2 teaspoon sriracha (optional)
For the salad:
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1 cup chopped cucumber
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1 cup chopped celery
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1/2 cup green peas (fresh or thawed if frozen)
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2 cups baby spinach
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1 cup cooked quinoa
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1 tablespoon olive oil
Instructions
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In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey or maple syrup, grated ginger, minced garlic, and sriracha (if using) until well combined. Set aside.
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In a large salad bowl, combine chopped cucumber, celery, green peas, baby spinach, and cooked quinoa.
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Drizzle olive oil over the salad and toss gently to combine.
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Pour the dressing over the salad and toss again until everything is evenly coated.
- Serve immediately or chill for 15–20 minutes to let flavors meld.
Notes
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Add cooked chicken, shrimp, or tofu for extra protein.
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Use tamari instead of soy sauce for gluten-free.
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Adjust sriracha to taste for desired spice level.
- Salad keeps well in the fridge for up to 2 days but is freshest when eaten same day.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-inspired