why make this recipe
This Salad with Asian Dressing is packed with high-protein ingredients that make it a perfect choice for anyone seeking a healthy and satisfying meal. It combines fresh vegetables, wholesome grains, and protein-rich edamame, making it not only delicious but also filling. This salad is easy to prepare, perfect for meal prep, and can be enjoyed as a light lunch or a hearty dinner. The Asian dressing adds a flavorful twist that brings all the ingredients together, creating a refreshing and nourishing dish.
how to make Salad with Asian Dressing
Ingredients:
- 1/4 cup tamari (or low-sodium soy sauce)
- 1/4 cup plus 1 tablespoon rice vinegar
- 1 tablespoon plus 1 teaspoon maple syrup
- 1 tablespoon toasted sesame oil (or sesame oil)
- 2 cups chopped cucumber (about 1 large)
- 2 cups chopped celery (about 6 ribs)
- 2 cups sweet green peas (frozen, thawed)
- 2 cups shelled edamame (frozen, thawed)
- 2 cups cooked quinoa (2/3 cups dry, cooked)
- 2 cups baby spinach (chopped)
- 1/2 cup chopped cilantro
- 1/2 cup chopped scallion
- 2 tablespoons plus 2 teaspoons toasted sesame seeds
- Fresh lime juice (to taste)
Directions:
-
Make the dressing: In a medium bowl, whisk together the tamari, rice vinegar, maple syrup, and toasted sesame oil.
-
Option 1 (For Meal-Prep Salad Jars):
- To make 4 (16-ounce) mason jars:
- Add one-fourth of the dressing to each jar.
- Layer the ingredients: ½ cup cucumber, ½ cup celery, ½ cup green peas, ½ cup edamame, ½ cup quinoa, ½ cup spinach, 2 tablespoons cilantro, 2 tablespoons scallion, and 2 teaspoons sesame seeds in each jar.
- Refrigerate for up to 4 days. Shake before serving and add fresh lime juice to taste.
- To make 4 (16-ounce) mason jars:
-
Option 2:
- In a large bowl, mix together the cucumber, celery, green peas, edamame, quinoa, spinach, cilantro, scallion, and sesame seeds.
- Add the dressing and mix well to combine.
how to serve Salad with Asian Dressing
You can serve this salad cold or at room temperature. If you made meal-prep jars, simply shake them up and enjoy. For a more substantial meal, you can add grilled chicken, tofu, or shrimp on top of the salad. It’s a versatile dish, so feel free to mix it up as you like!
how to store Salad with Asian Dressing
Store any leftover salad in an airtight container in the refrigerator. For meal-prep jars, you can keep them sealed for up to 4 days. If you have mixed the salad in a bowl, try to eat it within 2 days for the best taste and freshness.
tips to make Salad with Asian Dressing
- Feel free to add other vegetables you enjoy, like bell peppers or carrots, to increase the nutrients.
- Make sure to use fresh ingredients for the best flavor.
- Adjust the amount of maple syrup based on how sweet you like your dressing.
- If you want a little heat, consider adding some crushed red pepper flakes or chili oil to the dressing.
variation
You can easily transform this salad by using different grains, such as farro or barley, instead of quinoa. Additionally, swap out the edamame for chickpeas or black beans for a different protein source.
FAQs
1. Can I make this salad ahead of time?
Yes! This salad is perfect for meal prep. You can prepare it in jars and keep it in the fridge for up to 4 days.
2. Is this salad gluten-free?
If you use tamari, which is gluten-free, then the salad can be gluten-free. Make sure to check the labels for any other ingredients.
3. Can I use fresh peas instead of frozen?
Yes, fresh peas can be used instead of frozen peas. Just ensure they are cooked and cooled before adding them to the salad.
Salad with Asian Dressing
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A protein-packed salad with fresh vegetables, wholesome grains, and a flavorful Asian dressing, perfect for meal prep.
Ingredients
- 1/4 cup tamari (or low-sodium soy sauce)
- 1/4 cup plus 1 tablespoon rice vinegar
- 1 tablespoon plus 1 teaspoon maple syrup
- 1 tablespoon toasted sesame oil (or sesame oil)
- 2 cups chopped cucumber (about 1 large)
- 2 cups chopped celery (about 6 ribs)
- 2 cups sweet green peas (frozen, thawed)
- 2 cups shelled edamame (frozen, thawed)
- 2 cups cooked quinoa (2/3 cups dry, cooked)
- 2 cups baby spinach (chopped)
- 1/2 cup chopped cilantro
- 1/2 cup chopped scallion
- 2 tablespoons plus 2 teaspoons toasted sesame seeds
- Fresh lime juice (to taste)
Instructions
- Make the dressing: In a medium bowl, whisk together the tamari, rice vinegar, maple syrup, and toasted sesame oil.
- For Meal-Prep Salad Jars: Add one-fourth of the dressing to each of the 4 (16-ounce) mason jars and layer the ingredients: ½ cup cucumber, ½ cup celery, ½ cup green peas, ½ cup edamame, ½ cup quinoa, ½ cup spinach, 2 tablespoons cilantro, 2 tablespoons scallion, and 2 teaspoons sesame seeds in each jar. Refrigerate for up to 4 days. Shake before serving and add fresh lime juice to taste.
- Option 2: In a large bowl, mix together the cucumber, celery, green peas, edamame, quinoa, spinach, cilantro, scallion, and sesame seeds. Add the dressing and mix well to combine.
Notes
Feel free to add other vegetables like bell peppers or carrots. Use fresh ingredients for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: salad, healthy, meal prep, Asian dressing, vegetarian
