Asian vegetable salads are a vibrant and refreshing way to enjoy a medley of fresh ingredients with bold and balanced flavors. Combining crisp vegetables, fragrant herbs, and a tangy, savory dressing, these salads are perfect as a light lunch, a side dish, or even a wholesome dinner.
Whether you’re craving something crunchy, sweet, spicy, or tangy, Asian vegetable salads offer endless possibilities to tantalize your taste buds. Plus, they are incredibly easy to prepare, making them a fantastic choice for busy weeknights or weekend gatherings.
In this post, we’ll explore three delicious Asian vegetable salad recipes that showcase different flavor profiles and textures—from a classic sesame cucumber salad to a vibrant Thai-inspired carrot and cabbage slaw, and a refreshing miso-glazed broccoli bowl.
Each recipe is packed with fresh veggies and umami-rich dressings that are sure to become staples in your kitchen. Ready to dive into the world of Asian vegetable salads?
Let’s get started!
Why You’ll Love This Recipe
These Asian vegetable salad recipes are not only delicious but also incredibly nutritious and versatile. They use fresh, wholesome ingredients that provide a satisfying crunch and vibrant colors that brighten up any meal.
The dressings bring a perfect balance of sweet, sour, salty, and umami flavors, making each bite a delightful experience.
Whether you’re a seasoned cook or new to Asian cuisine, these salads are easy to make with minimal prep time. They also pair beautifully with a variety of main dishes or can stand alone as a light, healthy meal.
Plus, they’re perfect for meal prep, picnics, or potlucks!
Ingredients
Sesame Cucumber Salad
- 2 large cucumbers, thinly sliced
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 clove garlic, minced
- 1 tablespoon toasted sesame seeds
- Salt to taste
- Fresh chopped cilantro (optional)
Thai Carrot & Cabbage Slaw
- 2 cups shredded green cabbage
- 1 large carrot, julienned or shredded
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
- 2 green onions, thinly sliced
- 1/4 cup roasted peanuts, chopped
- Dressing: 3 tablespoons lime juice, 2 tablespoons fish sauce (or soy sauce for vegan), 1 tablespoon brown sugar, 1 small red chili, finely chopped
Miso-Glazed Broccoli Salad
- 3 cups broccoli florets
- 1/4 cup grated carrot
- 1 tablespoon white miso paste
- 1 tablespoon rice vinegar
- 1 teaspoon maple syrup
- 1 teaspoon toasted sesame oil
- 1 tablespoon sesame seeds
- 1 teaspoon grated fresh ginger
Equipment
- Large mixing bowls
- Sharp knife and cutting board
- Vegetable peeler or mandoline (for slicing cucumbers and shredding carrots)
- Small bowl or jar for mixing dressings
- Measuring spoons and cups
- Steamer or microwave-safe bowl (for blanching broccoli)
- Serving plates or bowls
Instructions
Sesame Cucumber Salad
- Prepare the cucumbers: Thinly slice the cucumbers using a knife or mandoline. Place them in a large bowl.
- Make the dressing: In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, and minced garlic until the sugar dissolves.
- Toss the salad: Pour the dressing over the cucumbers and toss well to coat evenly.
- Season and garnish: Add salt to taste. Sprinkle toasted sesame seeds and fresh cilantro on top before serving.
- Chill for 10 minutes if you prefer a cold salad.
Thai Carrot & Cabbage Slaw
- Combine the vegetables: In a large bowl, mix shredded cabbage, julienned carrots, chopped mint, cilantro, and green onions.
- Prepare the dressing: In a small bowl, whisk together lime juice, fish sauce (or soy sauce), brown sugar, and chopped chili until sugar dissolves.
- Dress the slaw: Pour the dressing over the vegetable mixture and toss well to combine.
- Add crunch: Sprinkle chopped roasted peanuts on top for texture and flavor.
- Let it rest for 15 minutes to allow flavors to meld.
Miso-Glazed Broccoli Salad
- Blanch the broccoli: Steam broccoli florets for about 3-4 minutes until bright green and slightly tender. Drain and cool immediately under cold water to stop cooking.
- Make the glaze: In a small bowl, whisk together white miso paste, rice vinegar, maple syrup, sesame oil, and grated ginger until smooth.
- Mix the salad: In a large bowl, combine the cooled broccoli and grated carrot. Pour the miso glaze over and toss gently to coat.
- Garnish: Sprinkle with toasted sesame seeds before serving.
- This salad can be served chilled or at room temperature.
Tips & Variations
“Feel free to swap in your favorite vegetables—snap peas, bell peppers, or radishes work wonderfully in these salads.”
For an extra protein boost, add lightly toasted tofu cubes or edamame to any of these salads. To adjust spice levels, increase or decrease chili amounts based on your preference.
If you want a vegan-friendly dressing for the Thai slaw, replace fish sauce with soy sauce or tamari. You can also add fresh herbs like Thai basil or dill for added aroma and complexity.
Try roasting some sesame seeds for a nuttier flavor or substitute with chopped cashews or almonds for crunch. These salads also keep well for a day or two in the fridge, making them excellent for meal prep.
Nutrition Facts
Recipe | Calories (per serving) | Carbohydrates | Protein | Fat | Fiber |
---|---|---|---|---|---|
Sesame Cucumber Salad | 80 kcal | 7 g | 2 g | 5 g | 1.5 g |
Thai Carrot & Cabbage Slaw | 120 kcal | 10 g | 3 g | 7 g | 3 g |
Miso-Glazed Broccoli Salad | 110 kcal | 9 g | 4 g | 6 g | 3 g |
Serving Suggestions
These Asian vegetable salads are incredibly versatile. Serve them alongside grilled tofu, tempeh, or your favorite plant-based protein for a balanced and satisfying meal.
They also pair beautifully with steamed jasmine rice or rice noodles.
For parties or potlucks, serve these salads in colorful bowls garnished with extra herbs and nuts to impress your guests. You can add a side of vegetarian spring rolls or a comforting bowl of Asian vegetarian rice bowl recipes for a complete Asian-inspired dining experience.
Conclusion
Asian vegetable salads bring a vibrant and healthy addition to any meal with their fresh ingredients and bold flavors. These recipes are simple to prepare, highly customizable, and perfect for anyone looking to eat more vegetables in delicious ways.
From the crunchy sesame cucumber salad to the lively Thai carrot slaw and the umami-rich miso-glazed broccoli, these salads showcase the versatility and depth of Asian cuisine.
Whether you are a seasoned cook or a beginner, these salads are quick to whip up and can be enjoyed as a light snack or a side dish. Don’t forget to explore more exciting plant-based recipes on this site, such as A to Z Vegetarian Recipes for Every Meal and Occasion or the flavorful Chilli Powder Recipe Vegan: Easy Homemade Spice Blend.
Embrace these Asian vegetable salads for a fresh, wholesome, and delightful culinary journey!
📖 Recipe Card: Asian Vegetable Salad
Description: A fresh and crunchy salad featuring a mix of colorful vegetables with a tangy sesame dressing. Perfect as a light lunch or a side dish.
Prep Time: PT15M
Cook Time: PT0M
Total Time: PT15M
Servings: 4 servings
Ingredients
- 2 cups shredded napa cabbage
- 1 cup shredded carrots
- 1 cup thinly sliced bell peppers (red and yellow)
- 1 cup thinly sliced cucumber
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped roasted peanuts
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 teaspoon honey
- 1 teaspoon grated fresh ginger
Instructions
- In a large bowl, combine napa cabbage, carrots, bell peppers, cucumber, green onions, and cilantro.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, and grated ginger.
- Pour the dressing over the vegetables and toss to combine evenly.
- Sprinkle chopped roasted peanuts on top before serving.
Nutrition: Calories: 150 kcal | Protein: 4 g | Fat: 8 g | Carbs: 18 g
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