Fresh And Easy Asian Salad with Sesame Vinaigrette

by Eleanor Craig
Asian Salad With Sesame Vinaigrette

Asian Salad With Sesame Vinaigrette. I’m still getting used to our new home and its wholly inconvenient kitchen; thus, my motivation to create new raw easy salad recipes has been gobbled up by the ease of eating out.

In the process of exploring the local fare, we found a place called Maggie’s that makes the most amazing cinnamon rolls large enough to eclipse the sun. I’ve been eating a lot of cooked food during the move and, while settling in, way more than I like. But I’m trying not to feel guilty about cleaning every speck of frosting off the fork between bites of warm, cinnamony dough.

But I also know that splurging on cinnamon rolls and other cooked comforts like Pizza and cookies won’t get me closer to fulfilling my dreams. So in an effort to realign my diet, I created a nutrient-dense powerhouse on our minuscule counter the other day: Asian Salad with Sesame Vinaigrette. It’s so good I’ve eaten it three days in a row–and when competing with Maggie’s Buns, that’s saying a lot.

The ingredients in this Asian Salad with Sesame Vinaigrette make it rich in vitamins K and C, folate, beta-carotene, iron, calcium, and magnesium, among others.

Asian Salad With Sesame Vinaigrette

Fresh Asian Salad with Sesame Vinaigrette

Eleanor Craig
My Asian Salad With Sesame Vinaigrette is so healthy and rich in vitamins K and C, folate, beta-carotene, iron, calcium, and magnesium.
5 from 1 vote
Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Cuisine Asian
Servings 2 people
Calories 90 kcal


  • 1 small head lettuce sliced
  • 2 large mushrooms sliced
  • 1 handful green beans
  • 1 medium onion (optional) thin sliced
  • 1 tablespoon pumpkin seeds
  • 1 teaspoon raw sesame oil
  • 2 teaspoons raw apple cider vinegar
  • 1 pinch ground ginger
  • 1 pinch sea salt to taste
  • 1 pinch ground pepper to taste


  • Prep the first 4 ingredients (3 if omitting onion) and combine them together in a bowl. In a small dish or jar, whisk together oil, vinegar and ground ginger. Pour dressing over salad mixture, toss, and add salt and pepper to taste.
  • Eat straight from the bowl or divide into two plates and serve as a starter salad. Top with pumpkin parmesan if desired.
  • Devour and enjoy!


Calories: 90kcalCarbohydrates: 10gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 29mgPotassium: 303mgFiber: 3gSugar: 4gVitamin A: 610IUVitamin C: 11mgCalcium: 42mgIron: 3mg

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