Sesame Vegetable Salad
Elevate your salad game with this vibrant Sesame Vegetable Salad, a captivating medley of crisp mixed greens, crunchy carrots, juicy cucumbers, sweet red bell peppers, and bold purple cabbage. Infused with the irresistible flavors of a zesty sesame dressing made from soy sauce, rice vinegar, sesame oil, honey, and a touch of fresh ginger and garlic, this salad strikes the perfect balance of savory and tangy. Toasted sesame seeds add a nutty crunch, making every bite a delight. Ready in just 20 minutes, this wholesome recipe is not only quick and easy but also packed with colorful nutrients, making it a perfect side dish or light meal. Whether you're looking for a healthy weeknight dinner or a refreshing addition to your next gathering, this Sesame Vegetable Salad is sure to impress!
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Recipe Information
Ingredients
- 4 cups Mixed greens (spinach, arugula, or lettuce)
- 1 large Carrot
- 1 medium Cucumber
- 1 medium Red bell pepper
- 1 cup Purple cabbage
- 2 stalks Green onion
- 2 tablespoons Sesame seeds (toasted)
- 2 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1.5 tablespoons Sesame oil
- 1 tablespoon Honey
- 1 teaspoon Fresh ginger (grated)
- 1 clove Garlic (minced)
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash all vegetables thoroughly under running water.
Using a vegetable peeler or sharp knife, peel and julienne the carrot into thin strips.
Slice the cucumber lengthwise, remove seeds if desired, and cut it into thin half-moons.
Remove the core and seeds from the red bell pepper, then slice it into thin strips.
Finely shred the purple cabbage using a sharp knife or a mandoline slicer.
Thinly slice the green onions, cutting both the white and green parts.
In a small dry skillet over medium heat, toast the sesame seeds until golden brown and fragrant, stirring constantly (about 2-3 minutes). Remove from heat and set aside.
For the dressing, mix soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, salt, and black pepper in a small bowl. Whisk until well combined.
In a large salad bowl, combine the mixed greens, julienned carrot, cucumber slices, red bell pepper strips, shredded purple cabbage, and sliced green onions.
Drizzle the sesame dressing over the vegetables and toss gently to coat evenly.
Sprinkle the toasted sesame seeds on top as a final garnish.
Serve immediately and enjoy your fresh Sesame Vegetable Salad!
Nutrition Facts
Calories |
555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1857 mg | 81% | |
| Total Carbohydrate | 57.0 g | 21% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 31.9 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 345 mg | 27% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1609 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
