Vegan Asian Salad Recipe – A Homemade Asian Dressing

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This vibrant Vegan Asian Salad Recipe combines a colorful array of fresh vegetables, including crisp lettuce, red cabbage, and sweet bell peppers, all tossed in a tangy, homemade Asian dressing.

Topped with toasted sesame seeds and crunchy almond slivers, it offers a delightful mix of textures and flavors, making it a perfect, nutritious choice for a refreshing meal.


  • Utilizes common pantry items such as soy sauce and sesame oil, ensuring easy assembly.
  • Incorporates a variety of fresh vegetables, providing a burst of nutrients and colors.
  • The homemade dressing brings a zesty and savory flavor, enhancing the salad’s appeal.
  • Topping with toasted sesame seeds and almonds adds a delightful crunch, elevating the texture.

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Finding the perfect meal that’s both nourishing and flavorful can often feel like a culinary quest, especially for those of us committed to a plant-based lifestyle.

Enter the Vegan Asian Salad Recipe, a dish that has transformed my approach to vegan eating. Initially struggling to maintain excitement in my daily meals, I stumbled upon this recipe and it was a game-changer.

Packed with crisp vegetables and a tantalizing dressing, it brought the variety and zest I was craving. This salad is not just a dish; it’s a celebration of vibrant flavors and textures, making every bite an adventure.

If you’re looking for a way to rejuvenate your meal prep routine, this recipe might just be your new staple.

 vegan Asian salad recipe

What Is A Vegan Asian Salad?

A Vegan Asian Salad is a refreshing, plant-based dish that combines a variety of fresh, crisp vegetables commonly found in Asian cuisine.

Ingredients like lettuce, cabbage, carrots, bell peppers, and persian cucumbers are tossed together, often accompanied by a flavorful dressing made from ingredients such as soy sauce, sesame oil, ginger, and fresh garlic.

This salad is known for its vibrant colors and diverse textures, offering a nutritious and satisfying meal option. Topped with protein sources like tofu or edamame and garnished with sesame seeds or nuts, it’s a versatile dish that celebrates the rich flavors of Asia.

Quick Fact-The Vegan Asian Salad is not only a feast for the eyes but also packed with antioxidants, thanks to its colorful array of vegetables and nutrient-rich toppings.

 vegan Asian salad recipe

Recipe Directions

  • Wash and prepare the vegetables. Cut the lettuce, shred the purple cabbage, julienne the carrots, and slice the green onions.
  • In a large bowl, add the prepared lettuce, green cabbage, carrots, shelled edamame, sliced almonds, and green onions.
  • Toss these ingredients together until they are well mixed.
  • If serving immediately, add the Sesame Ginger Dressing to the salad. Remember to whisk the dressing right before pouring it over the salad to redistribute any settled ingredients.
  • Add half of the orange segments to the salad and gently toss to combine everything. The dressing may settle at the bottom, so if necessary, toss the salad gently again to ensure the vegetables are evenly coated.
  • Top the salad with crispy noodles, the remaining orange segments, and a sprinkle of sesame seeds for an extra crunch and flavor.
  • Serve and enjoy your vibrant, flavorful Vegan Asian Salad!

 vegan Asian salad recipe

Variations, Add-Ons, And Toppings


  • Protein Variations: Add tofu, tempeh, or seitan for a protein boost. You can marinate them in a similar dressing for extra flavor before adding them to the salad.
  • Noodle Variations: Incorporate cooked soba noodles, rice noodles, or vermicelli to turn the salad into a more filling meal.
  • Vegetable Variations: Experiment with different vegetables such as snap snow peas, radishes, or bell peppers for added crunch and color. Steamed broccoli or cauliflower can also add a nice texture.


  • Fresh Herbs: Mint, cilantro, or basil can add a fresh, aromatic touch to the salad.
  • Pickled Vegetables: Pickled radishes, cucumbers, or carrots bring a tangy contrast to the salad’s flavors.
  • Spicy Elements: For a bit of heat, add sliced chili peppers, a drizzle of sriracha, or a sprinkle of red pepper flakes.

 vegan Asian salad recipe


  • Seeds and Nuts: Beyond almonds and sesame seeds, consider adding sunflower seeds, pumpkin seeds, or crushed peanuts for extra crunch and nutrition.
  • Avocado: Slices of avocado can add a creamy texture and healthy fats.
  • Fruit Variations: Mango, pineapple, or papaya can introduce a sweet, tropical flavor.
  • Crunchy Toppings: Crispy wonton strips, toasted quinoa, or roasted chickpeas can offer a delightful crunch.

 vegan Asian salad recipe

Vegetable Substitutions

  • Zucchini for Eggplant: Both have a similar texture when cooked, making zucchini a great substitute in recipes like ratatouille.
  • Butternut Squash for Sweet Potatoes: Swap to add a different sweetness and creaminess to soups and stews.
  • Cauliflower for Broccoli: Both cruciferous vegetables, they can be used interchangeably in stir-fries, roasts, and salads.
  • Spinach for Kale: In cooked dishes, spinach can easily replace kale, offering a milder flavor.
  • Bell Peppers for Zucchini: In stir-fries or skewers, bell peppers provide a sweet crunch as an alternative.
  • Mushrooms for Eggplant: Mushrooms give a similar meaty texture and are perfect in vegan lasagna or bolognese.
  • Carrots for Parsnips: Both root vegetables are sweet and can be used interchangeably in roasts or soups.
  • Tomatoes for Red Bell Peppers: In sauces or soups, red bell peppers can mimic the acidity and color of tomatoes.

Vegetable Substitutions

Best Side Dishes

  • Steamed Jasmine or Brown Rice A simple, fluffy bed of rice balances the vibrant flavors of the salad.
  • Vegetable Spring Rolls Fresh or fried, these rolls add a crunchy texture and are great for dipping.
  • Miso Soup A warm, soothing soup that complements the salad’s crispness with its umami depth.
  • Soba Noodles Chilled or lightly warmed, dressed with a simple sauce, these noodles offer a hearty great addition.
  • Tofu Steaks Marinated and grilled or pan-seared tofu steaks provide a protein-rich complement.
  • Edamame Boiled and lightly salted, edamame pods are a fun, nutritious snack that pairs well with the salad.
  • Sticky Rice Balls Sweet or savory, these make a delightful, hands-on side that’s both filling and versatile.
  • Asian Cucumber Salad An additional salad with a vinegar-based dressing can offer a refreshing contrast in flavors.
  • Vegetable Tempura Lightly battered and fried vegetables bring a delightful crunch that contrasts the fresh salad.
  • Coconut Rice For a slightly sweet, creamy side, coconut rice adds a rich texture and flavor.

Best Side Dishes

How To Serve?

  • Chilled Plates: Serve the perfect salad on chilled plates to keep it refreshing, especially in warm weather.
  • Layer the Ingredients: When plating, layer the ingredients to showcase the variety of colors and textures. This not only makes the salad more appealing but ensures a good mix of flavors in every bite.
  • Dressing on the Side: Offer the dressing on the side or drizzle it over the top just before serving to keep the salad crisp. This allows guests to add as much or as little as they like.
  • Garnish Wisely: Use garnishes like sesame seeds, sliced green onions, or cilantro sprigs to add a final touch of flavor and decoration.
  • Pair with Complementary Sides: Accompany the salad with side dish that complement its flavors, such as steamed rice, vegetable spring rolls, or miso soup.
  • Offer Extra Toppings: Provide additional toppings on the side, like chopped nuts, crispy noodles, or extra orange segments, so guests can customize their servings.
  • Serve with Chopsticks: For an authentic touch, offer chopsticks along with forks. It can make the dining experience more enjoyable and fitting for the Asian theme.
  • Use a Large Platter: If serving family-style, present the salad on a large platter for a communal dining experience. This allows everyone to help themselves.
  • Highlight Freshness: Emphasize the freshness of the ingredients by mentioning when they were sourced, especially if you’ve used organic or locally grown produce.
  • Mindful Presentation: Arrange the salad so it’s not only beautiful to look at but also easy to serve, ensuring the ingredients are evenly distributed for an enjoyable eating experience.

Quick Tip-For an extra flavor boost in your Vegan Asian Salad, lightly toast the sesame seeds and nuts before adding them. This enhances their nuttiness and crunch.

How To Serve?

Storage & Make Ahead

  • Refrigerate Separately: Store the salad ingredients and dressing in separate airtight containers in the refrigerator to keep everything fresh.
  • Dressing: The sesame ginger dressing can be made ahead and stored in the fridge for up to a week. Its flavor enhances over next time.
  • Vegetables: Chop vegetables and store them in the fridge for 2-3 days. Avoid cutting avocados or apples ahead of time to prevent browning.
  • Make Ahead: Assemble the salad without the dressing up to next day in advance. Add the dressing and toppings just before serving to maintain crispness.
  • Avoid Sogginess: Keep crispy toppings like noodles or seeds in a separate container at room temperature and add just before serving.
  • Serving: For the best texture and flavor, let the salad and dressing come to a slight chill before serving.

Fact-The dressing for a Vegan Asian Salad often includes miso paste, a fermented soybean product, which adds a rich umami flavor and boosts the salad’s nutritional profile.

Storage & Make Ahead

Time-Saving Tips

  1. Prep Vegetables in Advance: Wash, chop, and store your vegetables in the refrigerator a day before. This cuts down on prep time significantly.
  2. Use Pre-Cut Vegetables: For an even quicker option, purchase pre-cut vegetables from the grocery store. This can save a lot of chopping time.
  3. Batch Make Dressing: Make a larger quantity of the dressing ahead of time and store it in the fridge. It can last several days and be used for multiple salads.
  4. Utilize Kitchen Gadgets: A food processor or mandoline slicer can drastically reduce the time it takes to prepare your vegetables.
  5. Cook Proteins Ahead: If adding tofu or tempeh, cook them in advance and refrigerate. You can quickly add them to your salad when needed.
  6. Buy Shelled Edamame: Purchase edamame that’s already shelled to avoid the time-consuming task of doing it yourself.
  7. Opt for Quick-Cooking Grains: If you’re adding grains, choose varieties like quinoa salad or couscous, which cook faster and can be made in large batches ahead of time.
  8. Organize Your Workspace: Before starting, lay out all your ingredients and tools. This “mise en place” approach prevents wasted time searching for items.

Vegan Asian Salad Recipe (Perfect Refreshing Meal)

Vegan Asian Salad Recipe (Perfect Refreshing Meal)

Recipe by Julia

This Vegan Asian Salad bursts with the fresh, vibrant flavors of Asia. Featuring a rainbow of vegetables, protein-rich edamame, and a tangy sesame ginger dressing, it’s a nutritious feast for the senses.

Topped with crunchy almonds and sesame seeds, it’s a perfect, quick-to-assemble meal for any day of the week, offering health and taste in one delightful bowl.

Course: Salads
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  • 2 Tablespoons 2 Low Sodium Tamari (Sub Soy)

  • 3 ½ Tablespoons 3 ½ Rice Vinegar

  • 1 ½ Tablespoons 1 ½ Toasted Sesame Oil

  • 1 Tablespoons 1 Agave

  • 1 Clove 1 Garlic, minced

  • ½ Tablespoons ½ Fresh Ginger, minced

  • 2 ½ Tablespoons 2 ½ Liquid from canned mandarin oranges

  • 1 Tablespoons 1 Sesame Seeds

  • 1 Cup 1 Frozen Shelled Edamame, Thawed

  • 1 large head (12 oz) 1 Romaine lettuce, shredded

  • 1 ½ Cups 1 ½ Red cabbage, shredded

  • 1 ½ Cups 1 ½ Carrots, Julienne (matchstick) or shredded

  • Cup Green Onions, Sliced Thin

  • ½ Cup ½ Sliced Almonds, Raw Or Toasted

  • 1 10 oz can 1 Mandarin Oranges, Reserve Liquid

  • ½ Cup ½ Crispy Noodles (for topping)


  • Sesame Ginger Dressing Directions
  • Combine Ingredients: In a small bowl, mix together sesame oil, rice vinegar, grated ginger, minced garlic, agave (or your choice of sweetener), low sodium tamari (sub soy), and an optional pinch of salt.
  • Whisk: Thoroughly whisk the mixture to ensure all ingredients are well combined.
  • Taste Test: Sample the dressing. If needed, add a pinch of salt to enhance the flavor.
  • Marinate: Place the dressing in the refrigerator. This allows the flavors to meld and deepen while you prep the vegetables.
  • Final Whisk: Before dressing the salad, whisk the mixture again to recombine any ingredients that may have settled.
  • Salad Directions
  • Prep Vegetables: Wash and prepare your vegetables. Shred the romaine lettuce and red cabbage, julienne or shred the carrots, and thinly slice the green onions.
  • Combine Salad Ingredients: In a large mixing bowl, combine the shredded lettuce, cabbage, carrots, thawed shelled edamame, sliced almonds, and green onions. vegan Asian salad recipe
  • Toss: Toss the ingredients together to ensure a thorough mix.
  • Dress the Salad: If ready to serve, whisk the Sesame Ginger Dressing once more before drizzling it over the salad. Mix well to coat all the ingredients evenly.
  • Add Oranges: Incorporate half of the mandarin orange segments into the salad, tossing gently to combine. Should the dressing settle, toss the salad lightly again for even coverage.
  • Garnish and Serve: Finish by topping the salad with crispy noodles, the remaining orange segments, and a sprinkle of sesame seeds for added texture and flavor.How To Serve?
  • Equipments List
  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Cutting board
  • Chef’s knife
  • Measuring cups
  • Measuring spoons
  • Salad spinner (optional)
  • Vegetable peeler
  • Grater or zester


  • Dressing Adjustments: Feel free to adjust the dressing’s sweetness or acidity by adding more agave or rice vinegar according to taste.
  • Salad Customization: The salad is versatile. Add or substitute vegetables based on preference or availability.
  • Protein Boost: For added protein, consider including baked tofu or tempeh.
  • Nut Allergies: Substitute sliced almonds with sunflower seeds or omit if necessary.
  • Storage: Store leftover salad and dressing separately to keep the salad crisp.
  • Serving Suggestion: Serve chilled for the best flavor experience.
  • Make Ahead: Dressing can be made ahead and stored in the fridge for up to a week.

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Frequently Asked Questions

Can I Substitute The Dressing In The Vegan Asian Salad Recipe?

Yes, you can substitute the dressing based on your preference or dietary needs. If you prefer a creamier dressing, consider blending cashews or tahini with lemon juice, water, and your choice of herbs.

For a lower-calorie option, a simple vinaigrette made with apple cider vinegar, mustard, and a touch of maple syrup can work well. Always taste and adjust the seasoning of your alternative dressing to complement the salad’s flavors.

Is The Vegan Asian Salad Gluten-Free?

The salad itself can be gluten-free, but this depends on specific ingredients such as soy sauce. To ensure the salad is gluten-free, use tamari (labeled gluten-free) or coconut aminos as a substitute for traditional soy sauce. Additionally, check that any added toppings or dressings are free from gluten-containing ingredients.

How Can I Add More Protein To This Salad?

To increase the protein content, consider adding plant-based protein sources such as baked tofu, tempeh, or chickpeas.

You could marinate these proteins in a similar dressing before adding them to the salad to maintain the flavor profile.

Another option is to sprinkle in hemp seeds or chia seeds, which are both rich in protein and omega-3 fatty acids.

How Can I Add More Protein To This Salad?

Can I Make The Vegan Asian Salad Ahead Of Time?

Yes, you can prepare parts of the salad ahead of time. Chop the vegetables and prepare the dressing up to a day in advance, storing them separately in the refrigerator.

However, for the best texture and freshness, combine the ingredients and add the dressing shortly before serving.

Crispy toppings like noodles or seeds should also be added at the last minute to prevent them from becoming soggy.

How Long Does The Vegan Asian Salad Last In The Fridge?

Once assembled, the Vegan Asian Salad is best enjoyed the same day. However, if you have leftovers, they can be stored in an airtight container in the refrigerator for up to 2 days.

Note that the vegetables may soften, and the salad may become watery over time. For optimal freshness, store the dressing separately and add it to individual portions just before eating.

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Greetings from the heart of Vie De La Vegan, where each dish we share is a chapter in a larger story of discovery, wellness, and the transformative power of a plant-based diet. My name is Julia, and I am thrilled to be your guide on this delightful culinary adventure.

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