I’ve always loved creating dishes that bring together freshness, crunch, and bold flavors in a single bowl. That’s exactly what inspired my Asian Sesame Salad Bowl. It’s one of those recipes that never fails to impress—vibrant, healthy, and packed with layers of texture and taste. Whether I’m preparing lunch for myself or serving a light dinner for guests, this salad always hits the spot. Plus, it’s super easy to customize based on what you have in your fridge, which makes it a go-to favorite in my kitchen.
Asian-inspired salads are known for their colorful ingredients and that irresistible sweet-salty balance, and this one is no different. The base starts with crisp romaine lettuce and shredded cabbage, offering a refreshing crunch. Add to that some grated carrots, thinly sliced bell peppers, and edamame for plant-based protein, and you’ve got a salad that’s both filling and satisfying. What really brings it all together, though, is the sesame dressing—creamy, nutty, slightly tangy, and absolutely delicious.
This salad bowl isn’t just about taste; it’s also about presentation. I love arranging the ingredients in sections or layers before drizzling the dressing on top and sprinkling with sesame seeds. It looks like a restaurant-style dish but takes only minutes to prepare. I often serve it as a main meal, but it works just as well as a vibrant side dish.
If you’re someone who enjoys fresh, wholesome meals that don’t compromise on flavor, you’re going to love this Asian Sesame Salad Bowl. It’s everything you want in a salad—colorful, crisp, nourishing, and bursting with flavor in every bite. Whether you’re meal-prepping for the week or whipping up a last-minute dinner, this bowl will become a favorite in no time.
Ingredients for Asian Sesame Salad Bowl
To make this fresh, flavorful salad, you’ll need a colorful mix of crisp vegetables, protein-rich edamame, and a bold sesame dressing. The ingredients are easy to find, and you can even swap in your favorites to suit your taste.
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Romaine Lettuce – Chopped romaine provides a crunchy and refreshing base. Its sturdy leaves hold up well under dressing.
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Red Cabbage – Thinly sliced red cabbage adds a beautiful purple color and slight bitterness that balances the other sweet flavors.
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Carrots – Grated or julienned carrots bring natural sweetness and a satisfying crunch.
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Bell Peppers – Use red, yellow, or orange bell peppers for color variety and a mild, sweet flavor.
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Edamame – These green soybeans are packed with protein and fiber, making the salad more filling and nourishing.
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Green Onions – Sliced green onions give a sharp, zesty kick that enhances the dressing’s flavors.
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Fresh Cilantro – Optional, but it adds a bright, herbal note to the mix.
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Sesame Seeds – Toasted sesame seeds add a nutty crunch and tie in with the sesame dressing.
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Wonton Strips or Crispy Noodles (optional) – For added texture and crunch, these are a great finishing touch.
For the Sesame Dressing:
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2 tablespoons tahini or smooth peanut butter
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1 tablespoon sesame oil
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2 tablespoons soy sauce
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1 tablespoon rice vinegar or lemon juice
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1 tablespoon maple syrup or honey
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1 clove garlic, minced
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1 teaspoon fresh grated ginger
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1–2 tablespoons warm water (to thin the dressing as needed)
How to Make the Asian Sesame Salad Bowl
Step 1:
Begin by preparing the vegetables. Wash and dry the romaine lettuce, then chop it into bite-sized pieces. Shred the red cabbage thinly, grate or julienne the carrots, and slice the bell peppers into thin strips.
Step 2:
Cook the edamame according to package instructions, usually by steaming or boiling for a few minutes. Drain and let them cool before adding to the salad.
Step 3:
In a small bowl, whisk together all the ingredients for the sesame dressing. If it’s too thick, add warm water one tablespoon at a time until it reaches your desired consistency. The dressing should be creamy but pourable.
Step 4:
In a large salad bowl or on a serving platter, layer the ingredients: start with romaine, then add cabbage, carrots, bell peppers, edamame, green onions, and cilantro.
Step 5:
Drizzle the sesame dressing over the top of the salad just before serving. Toss gently to coat all the vegetables evenly.
Step 6:
Sprinkle toasted sesame seeds on top for that signature nutty flavor. If using wonton strips or crispy noodles, add them last to keep them crunchy.
This salad is best enjoyed fresh, but the components can be prepped ahead and stored separately. Mix it all together when you’re ready to eat for a crisp, delicious bowl every time.
How Long to Store and Serve Asian Sesame Salad Bowl
Since this salad is packed with fresh vegetables and a creamy sesame dressing, it’s best served right after assembling. The crunchiness of the cabbage, carrots, and lettuce really shines when freshly tossed. However, if you’re meal-prepping or making it ahead for a gathering, it holds up surprisingly well—especially if you store the dressing separately.
Serving Tips
Serve the Asian Sesame Salad Bowl chilled or at room temperature. It pairs well with grilled chicken, tofu, or shrimp if you’re looking to add more protein. It’s perfect on its own for a light lunch or served alongside rice dishes for a fuller meal. For potlucks or picnics, pack the veggies and dressing in separate containers, and toss them just before serving to keep everything crisp and fresh.
How to Store Leftovers
If you’ve already dressed the salad, leftovers can still be stored for a day, though the vegetables will lose some of their crunch.
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Refrigerator (Undressed): Store all salad components separately in airtight containers for up to 3 days. Keep the dressing in a small jar and shake before using.
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Refrigerator (Dressed): If already mixed, keep in an airtight container and eat within 24 hours for best texture.
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Avoid Freezing: The fresh vegetables and sesame dressing won’t freeze well, so it’s best to enjoy this dish fresh or refrigerated only.
Tips for the Perfect Salad Bowl
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Keep Ingredients Dry: After washing the lettuce and cabbage, dry them well using a salad spinner or paper towels. This prevents sogginess and helps the dressing coat the greens evenly.
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Balance the Dressing: Taste your sesame dressing before adding it to the salad. You can adjust with extra lemon juice for acidity or honey/maple syrup for sweetness.
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Prep Ahead: Chop all your vegetables ahead of time and store them in airtight containers. This makes it easy to throw the salad together in minutes during the week.
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Add Crunch at the End: If using crispy noodles or wonton strips, sprinkle them over the salad just before serving to maintain their crunch.
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Switch It Up: This salad is super adaptable. Try adding cucumber slices, shredded chicken, tofu, or mandarin oranges for variety.
Optional Add-ons
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Chopped Nuts: Sliced almonds, peanuts, or cashews work well and add richness.
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Avocado Slices: For a creamy touch that contrasts beautifully with the crunchy veggies.
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Chili Flakes or Sriracha: If you enjoy spice, a small amount adds a nice kick without overpowering the dressing.
By keeping the ingredients fresh and adding the dressing only when you’re ready to serve, you’ll get the most out of every bite. This salad isn’t just healthy—it’s a beautiful, flavor-packed experience every time.
Frequently Asked Questions
1. Can I make this salad ahead of time for meal prep?
Yes, this salad is excellent for meal prep. To keep everything fresh and crisp, store the vegetables and dressing separately. Chop the lettuce, cabbage, carrots, and bell peppers in advance and refrigerate them in airtight containers. You can also cook the edamame and prepare the dressing ahead of time. When you’re ready to eat, simply toss everything together and add the toppings.
2. What protein can I add to make it a full meal?
This salad is quite versatile and pairs well with various proteins. You can top it with grilled chicken, seared tofu, roasted chickpeas, or even cooked shrimp. Each option complements the sesame dressing beautifully and makes the salad more filling. Just make sure your protein is fully cooked and cooled slightly before adding it to the salad.
3. Can I use a different dressing if I don’t have sesame oil?
Absolutely. If you don’t have sesame oil, you can still create a delicious dressing using olive oil or avocado oil. While the sesame flavor adds a distinctive touch, the salad will still be flavorful with a simple soy sauce, vinegar, garlic, and honey mix. You can also try a ginger-peanut dressing or a citrus-based vinaigrette if you prefer a different profile.
4. Is the sesame dressing suitable for kids or those with allergies?
The sesame dressing contains common allergens like soy and sesame. For kids or anyone with food allergies, consider customizing the dressing. You can use sunflower seed butter instead of tahini or peanut butter and opt for coconut aminos instead of soy sauce. Always check ingredients carefully and consult with your doctor if you’re unsure about substitutions for allergy safety.
By answering these common questions, you can serve this salad with more confidence, knowing it’s flexible, nutritious, and easy to adjust for different needs. Whether you’re prepping lunches for the week or hosting a casual dinner, this recipe can be adapted to suit nearly everyone at the table.
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Asian Sesame Salad Bowl
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
This Asian Sesame Salad Bowl is fresh, crunchy, and packed with vibrant flavors. A mix of crisp lettuce, red cabbage, and carrots forms the base, while edamame and red bell peppers add color and protein. The creamy sesame dressing ties everything together with a rich, nutty finish. Topped with green onions, sesame seeds, and crispy noodles, this salad is both satisfying and easy to prepare—perfect for lunch, dinner, or entertaining guests.
Ingredients
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3 cups chopped romaine or green leaf lettuce
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1 cup shredded red cabbage
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1 cup shredded carrots
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1/2 cup shelled edamame (cooked and cooled)
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1 red bell pepper, thinly sliced
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2 green onions, chopped
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1 tablespoon sesame seeds
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1/2 cup crispy noodles or wonton strips (optional)
For the Sesame Dressing:
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3 tablespoons tahini or natural peanut butter
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1 tablespoon soy sauce
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1 tablespoon rice vinegar or lemon juice
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1 tablespoon honey or maple syrup
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1 teaspoon sesame oil
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2 tablespoons water (to thin, if needed)
Instructions
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Wash and dry all fresh vegetables. Chop lettuce, shred cabbage and carrots, and slice the bell pepper thinly.
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In a large bowl, combine lettuce, cabbage, carrots, bell pepper, and edamame. Toss gently to mix.
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Prepare the dressing by whisking together tahini (or peanut butter), soy sauce, rice vinegar, honey, and sesame oil. Add water a little at a time until the dressing reaches your desired consistency.
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Pour the sesame dressing over the salad and toss until evenly coated.
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Top with green onions, sesame seeds, and crispy noodles or wonton strips just before serving.
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Serve immediately, or refrigerate vegetables and dressing separately for later use.
Notes
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For added protein, top with grilled chicken, tofu, or cooked shrimp.
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To keep the salad crisp, store the dressing separately until ready to serve.
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Adjust sweetness or acidity in the dressing by adding more honey or vinegar.
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This salad is naturally vegetarian and can be made gluten-free by using gluten-free soy sauce or tamari
- Prep Time: 15 minutes