This is a simple green salad โ lettuce, mushrooms, green beans, and optional onion โ dressed with a three-ingredient sesame vinaigrette and finished with pumpkin seeds for crunch. It comes together in 10 minutes with no cooking required. The whole thing costs almost nothing, and the dressing works with whatever greens or raw vegetables you already have on hand.
Ingredient notes
- Raw sesame oil: This is untoasted sesame oil, which is mild and light. Toasted sesame oil (the dark, strongly fragrant kind) is much more intense โ use half the amount if thatโs what you have, or swap in a neutral oil like sunflower or light olive oil.
- Raw apple cider vinegar: Any apple cider vinegar works here. Rice vinegar is a natural substitute and slightly milder. Plain white wine vinegar also does the job.
- Green beans: Use them raw and snapped into bite-sized pieces. If you only have frozen, thaw and pat them very dry โ theyโll be softer but still fine.
- Pumpkin seeds: Sunflower seeds, sesame seeds, or roughly chopped walnuts all work as a swap. The point is something with a little crunch and fat to balance the vinegar.
- Ground ginger: A small pinch goes a long way. Fresh ginger grated on a microplane is sharper โ use even less if substituting.
Before you start
The dressing only has three ingredients, so the ratio matters more than it usually would. Taste it before it goes on the salad โ if itโs too sharp, add a few more drops of oil; if itโs flat, add a tiny pinch more salt. Whisk it in a small jar or bowl until it looks slightly cloudy and combined, not separated. A dressing that hasnโt been properly emulsified will pool at the bottom of the bowl and leave the top of the salad underdressed.
Common problems and fixes
- Salad tastes watery: Lettuce and mushrooms both hold moisture. Spin or pat the lettuce dry before adding it, and slice the mushrooms just before serving โ they release liquid quickly once cut.
- Dressing doesnโt stick to the leaves: Wet greens repel oil-based dressings. Dry your lettuce thoroughly after washing. Dress it at the table โ a pre-dressed salad goes limp fast.
- Green beans taste too raw and grassy: Slice them thinner, or let them sit in the dressing for two to three minutes before adding the lettuce. A brief soak softens the raw edge without cooking them.
- Onion flavor is too sharp: Soak thin-sliced onion in cold water for five minutes, then drain. It takes the bite down significantly without losing the flavor entirely.
- Salad is under-seasoned even after adding salt: Vinegar needs salt to taste balanced. Add salt to the dressing itself, not just the finished salad โ it distributes more evenly that way.
Keeping it fresh
This salad does not keep well once dressed โ the lettuce wilts within 20 to 30 minutes. If you want to prep ahead, store the sliced vegetables (except mushrooms) in an airtight container in the fridge for up to a day, and keep the dressing in a small jar. Slice the mushrooms and mix the dressing right before serving. Leftover dressed salad is edible the next day but noticeably softer; it works better as a side to something warm than as a standalone salad at that point.
Fresh Asian Salad with Sesame Vinaigrette
Equipment
- Large mixing bowl
- Small jar or bowl (for dressing)
- Sharp Chefโs Knife
- Cutting board
- Whisk or fork
Ingredients
- 1 small head lettuce sliced
- 2 large mushrooms sliced
- 1 cup green beans trimmed and cut into 2-inch pieces, about 100g
- 1 medium onion thinly sliced, optional
- 1 tablespoon pumpkin seeds 8g
- 1 teaspoon raw sesame oil 5ml
- 2 teaspoons raw apple cider vinegar 10ml
- โ teaspoon ground ginger
- โ teaspoon sea salt or to taste
- โ teaspoon ground black pepper or to taste
Instructions
- Wash and slice the lettuce into bite-sized pieces. Slice the mushrooms thinly. Trim the green beans and cut into 2-inch (5cm) pieces. Thinly slice the onion if using. Combine all prepared vegetables in a large mixing bowl.1 small head lettuce, 2 large mushrooms, 1 cup green beans, 1 medium onion
- In a small jar or bowl, whisk together the sesame oil, apple cider vinegar, and ground ginger until the mixture looks slightly cloudy and emulsified. Taste and adjust โ add a few more drops of oil if it is too sharp, or a tiny pinch more salt if it tastes flat.1 teaspoon raw sesame oil, 2 teaspoons raw apple cider vinegar, โ teaspoon ground ginger
- Pour the dressing over the salad and toss gently until everything is evenly coated. Season with salt and pepper to taste.โ teaspoon sea salt, โ teaspoon ground black pepper
- Divide between two plates or serve straight from the bowl. Sprinkle the pumpkin seeds over the top for crunch and serve immediately.1 tablespoon pumpkin seeds
Notes
Nutrition
Your questions, answered
Can I use a different type of lettuce?
Yes โ any lettuce works here. Romaine holds up slightly better than butter lettuce if youโre making it a few hours ahead. Iceberg adds more crunch; baby spinach or mixed greens are fine too and donโt change the prep at all.
Do the green beans need to be cooked first?
No, they go in raw. Slice or snap them into short pieces so theyโre easy to eat and not too fibrous. If the beans are very thick or mature, blanching them for 60 seconds and cooling under cold water is a reasonable option.
Is there a substitute for apple cider vinegar?
Rice vinegar is the closest swap โ itโs slightly milder and works well with sesame oil. White wine vinegar or plain white vinegar also work, though white vinegar is sharper so start with a little less.
Can I make this into a more filling main dish?
Yes, without changing the recipeโs plant-based character. Add cooked chickpeas, edamame, or extra pumpkin seeds for more protein and staying power. Sliced avocado also adds fat that makes the salad more satisfying.
My sesame oil smells very strong โ is that normal?
It depends on which kind you have. Toasted sesame oil is dark and pungent; raw (untoasted) sesame oil is pale and mild. The recipe calls for raw. If yours smells very strong, itโs likely toasted โ use less, or swap in a neutral oil so it doesnโt overpower the other ingredients.