Salad with Asian Dressing

There’s something about a refreshing salad that brightens up a cozy evening at home, especially when it’s packed with protein like this delightful Salad with Asian Dressing. The crunch of fresh vegetables, the robust flavor of the dressing, and the tender quinoa all come together in a symphony of tastes and textures that make even the busiest weeknight feel a little more special. Picture the vibrant colors on your plate, reminding you of warm summer days and the crisp snap of every bite. This recipe isn’t just food; it’s a hug on a plate.

Print

Let’s Make It Together

Creating this beautiful salad is a breeze. With just a few simple steps, you’ll have a nutrient-rich dish ready in no time. The harmony of the dressing melds so effortlessly with the fresh veggies. It’s a lovely way to wind down, whipping up something that feels both comforting and energizing!

Ingredients You’ll Need

• 1/4 cup tamari (or soy sauce, preferably low sodium)
• 1/4 cup plus 1 tablespoon rice vinegar
• 1 tablespoon plus 1 teaspoon maple syrup
• 1 tablespoon toasted sesame oil (or sesame oil)
• 2 cups chopped cucumber (about 1 large)
• 2 cups chopped celery (about 6 ribs)
• 2 cups sweet green peas (frozen, thawed)
• 2 cups shelled edamame (frozen, thawed)
• 2 cups cooked quinoa (about 2/3 cups dry)
• 2 cups baby spinach, chopped
• 1/2 cup chopped cilantro
• 1/2 cup chopped scallion
• 2 tablespoons plus 2 teaspoons toasted sesame seeds
• Fresh lime juice (to taste)

Step-by-Step Directions

1. Start by making the dressing: In a medium bowl, whisk together the tamari, rice vinegar, maple syrup, and toasted sesame oil until well blended. The aroma will fill your kitchen with a delightful, nutty scent that makes you crave every drop!
2. For easy meal-prep salad jars: If you want to store some for later, divide the dressing evenly among four 16-ounce mason jars, adding about one-fourth of the dressing to each. Layer in ½ cup of cucumber, ½ cup of celery, ½ cup of green peas, ½ cup of edamame, ½ cup of quinoa, ½ cup of spinach, 2 tablespoons of cilantro, 2 tablespoons of scallion, and 2 teaspoons of sesame seeds to each jar. Seal tightly, and these lovelies can be refrigerated for up to 4 days. Just give them a shake before enjoying, and add a squeeze of fresh lime juice to taste right before serving!
3. If you’re going for one big bowl of goodness: Transfer all the chopped cucumber, celery, green peas, edamame, quinoa, spinach, cilantro, scallion, and sesame seeds into a large bowl. Drizzle the dressing over the top and mix gently to combine. You’re looking to coat all the veggies evenly, letting that beautiful dressing hug every morsel.

Nutritional Snapshot

• Serving Size: 1/4 of the recipe
• Calories: 320
• Protein: 14g
• Carbs: 45g
• Fat: 12g
• Fiber: 10g

Packed with protein and fiber, this recipe keeps you full without feeling heavy, making it the perfect dish to nourish your body and soul.

Perfect Pairings

This salad is truly a versatile companion for any meal. Think of a family dinner where it takes the spotlight next to roasted chicken or grilled shrimp. Serve it alongside a warm bowl of miso soup, and you have a heartwarming dinner set. For a lighter touch, it’s delightful with a chilled glass of green tea on a summer night, helping you relax and savor each bite. This salad can also shine at brunch, paired with a fluffy omelet filled with fresh herbs.

Smart Storage Tricks

To keep your salad as fresh as possible, store leftovers in an airtight container in the refrigerator. It should stay good for up to 3 days, but you may want to keep the dressing separate if you know you won’t finish it right away. Dressing on the side helps maintain the crunch of those lovely veggies. While I wouldn’t recommend freezing this salad (the texture can get a bit wonky once thawed), it’s perfect for meal prepping and storing in the fridge!

Betty’s Secrets

• For a creamier texture, consider adding sliced avocado just before serving. It adds healthy fats and a beautiful richness!
• If you want a pop of heat, sprinkle in some crushed red pepper flakes or a dash of your favorite hot sauce while mixing in the dressing.
• For an earthy flavor, try tossing in some roasted pumpkin seeds for an added crunch and nutty flavor contrast.

Creative Twists

• Switch the quinoa for farro or barley for a delightful, chewy texture that’s just as satisfying.
• If summer is in full bloom, add diced fresh peaches or mango for a sweet burst that contrasts perfectly with the savory elements.
• This is a great base for seasonal veggies. Think roasted butternut squash in the fall or fresh radishes in the spring!

Your Questions Answered

What can I use instead of tamari in this recipe? You can substitute tamari with soy sauce, just make sure to pick a low-sodium option for a healthier choice.

How can I make this salad vegan? This salad is already vegan-friendly thanks to its plant-based ingredients. You can keep it that way by sticking with the maple syrup for the dressing!

Can I add protein to the salad? Absolutely! Consider adding grilled chicken, tofu, or chickpeas for even more protein and a heartier meal.

Is there a way to make this dish gluten-free? By using tamari instead of regular soy sauce, you can easily keep this salad gluten-free. Just check the labels of any prepared ingredients!