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