Best 6 Easy Veggie Salad With Asian Dressing Recipes

Welcome to a world of flavors and textures in this exploration of easy veggie salads infused with the vibrant essence of Asian dressings. Discover a symphony of fresh, crisp vegetables, perfectly paired with a medley of aromatic herbs, tangy citrus notes, and the subtle warmth of Asian spices. Get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving more with every bite.

Here are our top 6 tried and tested recipes!

ASIAN SALAD

Asian Salad image

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Cut 1/2 English cucumber, 1/2 small jicama, 1 large carrot and 1 celery stalk into matchsticks. Drain and rinse a 15-ounce can baby corn; quarter the corn lengthwise. Toss the vegetables with dressing: Mix 3 tablespoons rice vinegar, 1/4 cup chopped cilantro, 2 tablespoons soy sauce, 1 tablespoon each sesame seeds and grated ginger, 1 teaspoon sesame oil, 1/2 teaspoon each grated garlic and minced jalapeno, and salt to taste.

ASIAN SALAD DRESSING

Asian Salad Dressing image

This Asian salad dressing is delicious in a salad or on stir-fried vegetables. It will last, sealed in a Mason jar, in the refrigerator for about six weeks. A tablespoon of ground ginger may be used in place of fresh. -Judy Batson, Tampa, Florida

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 1 cup.

Number Of Ingredients 7

Ingredients

1/4 cup soy sauce
1/4 cup rice vinegar
1/4 cup olive oil
1 tablespoon sesame oil
2 tablespoons Dijon mustard
2 tablespoons minced fresh gingerroot
1/2 teaspoon crushed red pepper flakes

Steps:

Place all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving. Shake dressing again just before serving.

Nutrition Facts : Calories 95 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 670mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

EASY VEGGIE SALAD WITH ASIAN DRESSING

Easy Veggie Salad With Asian Dressing image

Make and share this Easy Veggie Salad With Asian Dressing recipe from Food.com.

Provided by Tinkerbell

Categories < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1 (12 ounce) package broccoli slaw mix (or a mix of shredded broccoli stems, carrots & purple cabbage)
1 (16 ounce) can chickpeas, drained (garbanzo beans)
1 cucumber, chopped (about 1 cup)
1 cup artichoke heart, chopped
3/4 cup tomatoes, chopped
1/4 cup rice wine vinegar
1/4 cup olive oil
1 tablespoon sesame oil
1 teaspoon soy sauce
1 tablespoon honey
2 teaspoons garlic, minced
1/2 teaspoon celery seed
1/2 teaspoon marjoram
1/2 teaspoon salt (I use sea salt)
2 tablespoons toasted sesame seeds
2 tablespoons fresh cilantro, finely chopped

Steps:

In large bowl, combine all 5 salad ingredients.
In small bowl combine all 11 dressing ingredients. Stir or whisk to combine.
Pour dressing over salad, mix well. Cover and refrigerate til serving time.

Nutrition Facts : Calories 384, Fat 21.9, SaturatedFat 3, Sodium 859, Carbohydrate 41.5, Fiber 9.2, Sugar 7, Protein 9.5

GREEN BEAN SALAD WITH ASIAN-STYLE DRESSING

Green Bean Salad with Asian-Style Dressing image

Provided by Marla Share

Categories Salad Bean Ginger Vegetable Side Vegetarian Quick & Easy Green Bean Spring Healthy Vegan Sesame Gourmet Pennsylvania Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 12

Ingredients

Dressing
3 tablespoons white-wine vinegar
2 tablespoons rice vinegar
2 teaspoons soy sauce
1 garlic clove, minced
a 1-inch piece fresh ginger root, peeled and minced (about 1 tablespoon)
2 teaspoons Asian sesame oil
1/3 cup canola or vegetable oil
Salad
1 tablespoon sesame seeds
2 pounds green beans, trimmed
2 scallions, chopped fine (about 2 tablespoons)

Steps:

In a small bowl, whisk together vinegars, soy sauce, garlic, ginger root, and sesame oil. Add canola or vegetable oil in a stream, whisking, and whisk until emulsified. Season dressing with salt and pepper.
In a small dry skillet toast sesame seeds over moderate heat, stirring, until golden and transfer to a small bowl.
In a large saucepan of boiling salted water, cook beans until crisp-tender, about 4 minutes. Transfer beans to a colander and rinse under cold water. Drain beans well.
In a large bowl, combine beans, scallions, sesame seeds, and dressing and toss well. Serve salad chilled or at room temperature.

VINAIGRETTE VEGGIE SALAD

Vinaigrette Veggie Salad image

"All of my children love my Vinaigrette Veggie Salad," says Connie Small of Schoolcraft, Michigan. "It's easy to make and attractive, too. Sometimes I cut up the vegetables ahead of time so dinner preparation goes faster."

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1 medium cucumber, sliced
1 medium green pepper, cut into 1-inch strips
1 cup halved cherry tomatoes
1/4 teaspoon salt
1/4 teaspoon celery seed
2 tablespoons canola oil
1 tablespoon white vinegar

Steps:

In a serving bowl, combine the cucumber, green pepper and tomatoes. Sprinkle with salt and celery seed. In a small bowl, whisk oil and vinegar. Pour over salad.; toss to coat.

Nutrition Facts : Calories 60 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 101mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

BEEF SALAD WITH ASIAN DRESSING

Beef Salad With Asian Dressing image

Provided by Amanda Hesser

Categories dinner, easy, salads and dressings, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

6 tablespoons lime juice
3 tablespoons nam pla (Asian fish sauce)
1/4 cup peanut oil
2 tablespoons sesame oil
1 small Thai chili, chopped (substitute habanero for more heat, serrano for less)
1 clove garlic, crushed with the side of a knife, then chopped
5 kaffir lime leaves (optional)
16 ounces skirt steak
10 ounces cleaned Boston or romaine lettuce
1/2 cup packed mint, coriander and basil leaves

Steps:

For dressing, whisk together fish sauce, peanut oil, sesame oil, chili, garlic, lime leaves and 3 tablespoons of the lime juice. Lay steak in a shallow dish, and pour 6 tablespoons of the dressing over it. Marinate steak 1 to 2 hours, turning once.
Heat broiler or grill to medium high. Cook steak 7 to 10 minutes, turning once, until rare. Transfer to cutting board, and let rest.
Put lettuce and herbs in a large bowl. Add 3 tablespoons dressing (more if needed), and toss to coat.
Put salad on 4 plates. Thinly slice steak, and lay over salad. Sprinkle with remaining lime juice; serve.

Nutrition Facts : @context http, Calories 461, UnsaturatedFat 25 grams, Carbohydrate 12 grams, Fat 37 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 9 grams, Sodium 1147 milligrams, Sugar 2 grams, TransFat 1 gram

Tips:

Use fresh vegetables: Fresh vegetables will give your salad the best flavor and texture. If possible, buy organic vegetables to avoid pesticides and herbicides.
Cut your vegetables into uniform pieces: This will help them cook evenly and make your salad more visually appealing.
Don't overcrowd your salad: A crowded salad will be difficult to toss and will not cook evenly. If you are making a large salad, use a large bowl or platter.
Use a light dressing: A heavy dressing will overwhelm the flavors of the vegetables. A simple vinaigrette or Asian dressing is a good option.
Toss your salad gently: Over-tossing your salad will bruise the vegetables and make them less attractive.
Serve your salad immediately: Salads are best when served fresh. If you need to make your salad ahead of time, store it in the refrigerator and toss it with the dressing just before serving.

Conclusion:

Vegetable salads are a healthy and delicious way to get your daily dose of fruits and vegetables. They are also a great way to use up leftover vegetables. With a little planning, you can make a vegetable salad that is both tasty and nutritious.