Salad with Asian Dressing (High Protein)

Ever tasted a salad that’s so fresh and vibrant you could practically hear it crunching?

This Salad with Asian Dressing packs a protein punch while bursting with colorful ingredients and zesty flavors. It’s quick to whip up, perfect for meal prep, and mostly guilt-free—who can resist that?

Why Make This Recipe

You’ll absolutely love this recipe for a few reasons. First, it’s a one-bowl wonder—no fancy kitchen gadgets required, which means easy cleanup. Second, it’s versatile enough to please the pickiest of eaters; who can say no to crunchy veggies and a zingy dressing? Plus, it’s packed with plant protein, making it a win for your health and palate!

Ingredients

You don’t need fancy stuff — just these basics!

• 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
• 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 plus 2 teaspoons toasted sesame seeds
• Fresh lime juice (to taste)

Directions

Ready to throw this together? Let’s go!

1. Make the dressing: Whisk together tamari, rice vinegar, maple syrup, and toasted sesame oil in a medium bowl.
2. For 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.
3. For a big bowl: Toss all ingredients in a large bowl, drizzle with the dressing, and mix until coated. Serve chilled or add lime juice for an extra zing.

How to Make Salad with Asian Dressing (High Protein) (Overview)

Let’s break this down! First, whip up your dressing—that’s the real star of this show. Then you can either layer it all into pretty jars for meal prep or toss everything into one big bowl if you’re feeling wild (who doesn’t like less dishwashing?). Pro tip: Don’t skip toasting the sesame seeds—they add that yummy crunch we all love!

How to Serve Salad with Asian Dressing (High Protein)

This salad looks as good as it tastes! Imagine a rainbow of greens and crunchy veggies all piled high, drizzled with a glossy Asian dressing. Serve it chilled—perhaps alongside grilled chicken, or take it to a potluck where it will shine like a star. Need a sidekick? Pair it with some spring rolls for a delightful crunch!

How to Store Salad with Asian Dressing (High Protein)

Got leftovers? No problem! This salad stays fresh in the fridge for up to 4 days. If you made it in jars, it’s even easier! Just grab one, shake it up, and you’re good to go. Just make sure to add that fresh lime juice right before serving to keep everything zesty!

Tips to Make Salad with Asian Dressing (High Protein)

Here are some insider tricks for your salad triumph:

• Quinoa tip: Rinse your quinoa before cooking to avoid any bitterness.
• Ingredient swaps: Use your favorite veggies if cucumbers and celery aren’t your thing.
• Add nuts: Toss in some chopped nuts for extra crunch and protein.
• Herb power: Fresh herbs like mint or basil can add a beautiful twist.
• Dressing storage: Make extra dressing to keep on hand for salads later in the week.

Variation

Feeling adventurous? You could easily switch up the flavor profile by adding different mustards or sriracha for a kick. Make it vegan by swapping out edamame and using sunflower seeds if allergies are a concern. The world is your oyster…or, well, your salad.

FAQs

• Can I make this salad ahead of time? Yes! Prep it in advance, and store in jars for quick grab-and-go meals.
• What can I use instead of quinoa? Try brown rice or farro for a different texture!
• How long does it keep in the fridge? This salad lasts about 4 days in the fridge if stored properly.

📌 Pin this recipe for your next cozy dinner night!

Salad with Asian Dressing

A fresh and vibrant salad featuring colorful ingredients and a zesty dressing, packed with plant protein and perfect for meal prep.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Course: Dinner, Lunch, Salad

Cuisine: Asian, Healthy

Calories: 300

Ingredients Method Notes

Ingredients

  

Dressing

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

Salad Ingredients

• 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
• to taste fresh lime juice

Method

 

Preparation

1. Whisk together tamari, rice vinegar, maple syrup, and toasted sesame oil in a medium bowl to make the dressing.
2. For meal-prep salad jars, pour one-fourth of the dressing into each of 4 mason jars.
3. Layer in cucumber, celery, green peas, edamame, quinoa, spinach, cilantro, scallion, and sesame seeds into the jars.
4. Refrigerate for up to 4 days. Shake before serving and add fresh lime juice.
5. For a big bowl, toss all ingredients in a large bowl, drizzle with the dressing, and mix until coated.
6. Serve chilled or add lime juice for an extra zing.

Notes

Toast the sesame seeds for added crunch. This salad can be served alongside grilled chicken or paired with spring rolls for an extra crunch. It can be stored in the fridge for up to 4 days.