Salad with Asian Dressing

A vibrant and crunchy salad packed with colorful veggies and protein, dressed in a flavorful Asian sauce that's perfect for meal prep or a refreshing lunch.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Dinner, Lunch, Salad

Cuisine: Asian, Healthy

Calories: 350

Ingredients Method Notes

Ingredients

For the dressing

1/4 cup tamari (or soy sauce, preferably low sodium)
1/4 cup rice vinegar
1 tablespoon maple syrup
1 teaspoon maple syrup
1 tablespoon toasted sesame oil (or sesame oil)

For the salad

2 cups chopped cucumber
2 cups chopped celery
2 cups sweet green peas (frozen, thawed)
2 cups shelled edamame (frozen, thawed)
2 cups cooked quinoa
2 cups baby spinach (chopped)
1/2 cup chopped cilantro
1/2 cup chopped scallion
2 tablespoons toasted sesame seeds
2 teaspoons toasted sesame seeds
to taste Fresh lime juice

Method

Make the Dressing

Whisk together tamari, rice vinegar, maple syrup, and toasted sesame oil in a medium bowl.

Meal-Prep Salad Jars

Pour one-fourth of the dressing into each of 4 mason jars.
Layer in cucumber, celery, green peas, edamame, quinoa, spinach, cilantro, scallion, and sesame seeds.
Refrigerate for up to 4 days. Shake before serving and add fresh lime juice.

For a Big Bowl

Toss all ingredients in a large bowl, drizzle with dressing, and mix until coated.
Serve chilled or add lime juice for an extra zing!

Notes

This salad keeps well in the fridge for up to 4 days when stored properly in an airtight container. Store the dressing separately if it's not in jars to avoid sogginess. For extra crunch, consider adding some seeds or nuts. Experiment with add-ins like bell peppers or chicken for variation.