Asian Green Salad with Soy-Sesame Dressing is an amazingly flavorful salad that’s a perfect side dish with Asian food any time of year. And this amazing year-round salad recipe is easy to make and very low in carbs!
PIN Asian Green Salad with Soy-Sesame Dressing to try it later!
I like salads of every kind, and that’s why there’s such a huge category for Salad Recipes on this blog. But every so often a salad comes along that really knocks my socks off, and this amazing Asian Green Salad with Soy-Sesame Dressing is a salad that has so many things going for it.
Romaine lettuce and baby greens are tossed together with a simple but profound dressing with Asian flavors. Then the salad is arranged on a plate and topped with sliced sugar-snap peas, matchstick carrots, and thin strips of cucumber. Drizzle a little more dressing over those veggies and then toasted sesame seeds are the finishing touch.
That’s all there is to it for this salad, and quite seriously I think this perfect salad is something your family is going to ask to have on repeat if they like these flavors. And this is a wonderful side dish for any meal that has a main dish with Asian flavors!
What ingredients do you need for this Asian Green Salad?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
What gives this Asian green salad the Asian flavors?
It’s the Soy-Sesame Dressing with soy sauce, rice vinegar, and sesame seed oil that gives this salad such amazing flavors. And this is such a flavorful combination that I bet you’ll want to eat it in so many different salads.
What veggies can you use for the Asian Green Salad?
We used sugar snap peas, carrots, and celery for the vegetables, but experiment to see which veggies your family likes best. I think most any vegetable that’s used in Asian food and that tastes good raw would be great for this salad.
Is this Asian salad low in carbs?
This salad originally had tomatoes, but through the years I made it often without them, and when we updated the photos we decided to switch the tomatoes in the recipe for sugar snap peas. That made the recipe lower in carbs, and if you make six side dish servings as the recipe recommends, each serving has only 4 net carbs.
Can you prep ingredients for this salad ahead?
This recipe is perfect for Weekend Food Prep; make the dressing and cut lettuce, cucumber, and sugar-snap peas and keep them in the fridge to make salads later in the week! (The oil in the dressing will thicken in the fridge, but just let it come to room temperature.)
Where did the Asian Green Salad recipe come from?
The amazing salad recipe was adapted from a recipe I spotted in Food to Live By (affiliate link), a great cookbook written by one of the owners of Earthbound Farms, and it’s a recipe they got from Flying Fish Grill.
How to Make Asian Green Salad with Soy-Sesame Dressing:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Combine soy sauce, unseasoned rice vinegar, neutral-flavored oil, sesame oil, and sweetener of your choice. Be sure to use Gluten-Free Soy Sauce (affiliate link) if needed. (We whisked it together but you can also add all ingredients to a small jar and shake it.)
- We used purchased matchstick carrots, small slices of cucumbers, and sugar-snap peas sliced into small pieces.
- Tear apart one large heart of Romaine lettuce and wash and dry in a salad spinner (or by hand.)
- Combine the Romaine with 5 oz. baby greens and toss with enough dressing to coat the lettuce.
- Arrange the dressed lettuce on a plate or in a salad bowl, top each serving with a few vegetables, drizzle with a little more dressing if desired, and sprinkle with toasted sesame seeds.
- This Asian Green Salad with Soy-Sesame Dressing will be devoured by everyone you serve it to!
Make it a Low-Carb Meal:
I’d love a big bowl of this Asian Green Salad for a light lunch. But it would be fabulous to serve as a side salad for dinner with Chicken with Peanut Sauce, Korean Salmon with Dipping Sauce, Asian Chicken and Green Beans Sheet Pan Meal, Baked Teriyaki Chicken, or Sesame Chicken and Broccoli Sheet Pan Meal.
More Green Salads You’ll Love:
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!
Ingredients
Dressing Ingredients:
- 1/4 cup soy sauce (see notes)
- 1/4 cup unseasoned rice vinegar (see notes)
- 1/4 cup peanut oil (see notes)
- 1 T sesame seed oil
- 1/4 cup Monkfruit Sweetener
Salad Ingredients:
- I large heart of Romaine lettuce, torn apart, washed, and dried
- 5 oz. baby greens
- 1/2 cup sliced sugar-snap peas
- 1/2 cup matchstick carrots
- 1/2 cup small slices of cucumber
- 1 T toasted sesame seeds
Instructions
- Whisk together the soy sauce, rice vinegar, peanut oil, sesame oil, and sweetener of your choice, or you can also shake ingredients together in a jar with a tight-fitting lid.
- Tear apart the Romaine heart, wash, and spin dry in salad spinner or dry with paper towels.
- Cut cucumber into short thin strips, use pre-cut matchstick carrots or cut carrots into thin strips, and slice sugar-snap peas into short pieces. You need about 1/2 cup of each.
- 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.)
- 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.)
- Arrange the dressed greens on individual salad plates or in bowls.
- Top each salad with some sugar-snap peas, carrots, and cucumber, drizzle with a little more dressing as desired and sprinkle with sesame seeds.
- Serve immediately.
- The dressing will stay good in the fridge for more than a week, but the oil will thicken so you’ll need to let it come to room temperature.
Notes
Be sure to use Gluten-Free Soy Sauce (affiliate link) if needed.
Be sure not to use seasoned rice vinegar which contains sugar.
If you can’t use peanut oil or don’t have any, use any neutral-flavored oil.
I would use Monkfruit Sweetener (affiliate link) for this recipe.
This recipe was adapted from Flying Fish Salad in Food to Live By (affiliate link).
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 149Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 597mgCarbohydrates: 7gFiber: 3gSugar: 2gProtein: 3g
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.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
As long as you use an approved sweetener for the dressing, this Asian Green Salad is very low in carbs and a great choice for any phase of the original South Beach Diet.
Find More Recipes Like This One:
Use Salad Recipes for more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This amazing green salad with Asian flavors was first posted in 2011. The recipe was updated with better photos, a few changes to reduce the carbs, and more information in 2023.
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