Spectacular Asian greens salads with ginger sesame dressing

Jacqueline Alwill

Brown Paper Nutrition

Just when I thought my creative spark for 2023 was starting to dim this spectacular ASIAN GREENS SALAD WITH GINGER SESAME DRESSING came to life! Highly recommend serving up with grilled tofu or salmon skewers or also be delicious with a miso butter and steak for the meaties out there. Make a double batch of the dressing so you can use as little or as much as you wish and have the leftover to spice up your lunch / dinner another day.



Serves 4-6 as a side

2 cups shredded wombok cabbage

100g green beans, trimmed and cut 1cm pieces

1 small head gem lettuce, leaves pulled apart

3 radish, finely sliced

4 Asian spring onions, finely sliced

1 cucumber, finely sliced

1 large avocado, peeled and diced into 1-2cm chunks

1 cup edamame beans, precooked

100g snow peas, finely sliced

Toasted sesame seeds to sprinkle


3 tsp tamari or coconut aminos

2 cloves garlic, peeled and crushed

1 1/2 tbsp apple cider vinegar

1 tbsp sesame oil

3 tsp finely grated, fresh ginger


Make the dressing by whisking all ingredients together in a bowl and set aside to let the flavours infuse. Arrange the salad layers around the plate, finishing with the smaller and softer ingredients like the edamame and avocado. Drizzle with dressing, sprinkle with seeds and season with salt and pepper. Serve ideally with grilled fish or salmon skewers, tofu or a grilled piece of steak with miso butter.