Description
A fresh and vibrant Salad with Asian Dressing combining crisp vegetables, nutritious quinoa, and a tangy, flavorful dressing made with rice vinegar, soy sauce, sesame oil, ginger, and a touch of honey or maple syrup. This easy, quick-to-prepare salad is perfect for a light meal or side dish and can be enjoyed immediately or chilled for enhanced flavors.
Ingredients
Scale
Dressing
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce or tamari (for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup (for vegan option)
- 1 teaspoon fresh ginger, grated
- 1 teaspoon garlic, minced
- 1/2 teaspoon sriracha (optional)
Salad
- 1 cup chopped cucumber
- 1 cup chopped celery
- 1/2 cup green peas (fresh or thawed if frozen)
- 2 cups baby spinach
- 1 cup cooked quinoa
- 1 tablespoon olive oil
Instructions
- Prepare the dressing: In a small bowl, whisk together rice vinegar, soy sauce or tamari, sesame oil, honey or maple syrup, grated fresh ginger, minced garlic, and sriracha (if using) until well combined. Set aside to let flavors meld.
- Combine salad ingredients: In a large salad bowl, mix the chopped cucumber, chopped celery, green peas, baby spinach, and cooked quinoa together thoroughly.
- Add olive oil: Drizzle olive oil evenly over the salad and gently toss to ensure all ingredients are lightly coated and mixed.
- Dress the salad: Pour the prepared Asian dressing over the salad mixture and toss again until every component is evenly coated with the flavorful dressing.
- Serve: The salad can be served immediately for a fresh and crisp texture, or chilled for 15–20 minutes to allow the flavors to blend and intensify before serving.
Notes
- For a gluten-free version, use tamari instead of soy sauce.
- To make this salad vegan, substitute honey with maple syrup.
- Feel free to omit sriracha to reduce spiciness or adjust according to your taste preference.
- Quinoa should be cooked and cooled before mixing into the salad for best texture.
- This salad is best enjoyed fresh but can be stored in the refrigerator for up to one day.
