Asian Salad

  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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1/4 cup vegetable oil

2 tablespoons mayonnaise 

2 tablespoons rice vinegar 

1 tablespoon soy sauce 

2 teaspoons honey 

1 teaspoon sesame oil 

1 teaspoon grated fresh ginger

1 large garlic clove, grated 

1/2 teaspoon chili sauce 

2 Persian cucumbers 

3 cups baby greens

1/4 cup of cilantro leaves

1 tablespoon sesame seeds 

Kosher salt and freshly ground black pepper


Special equipment:
a spray bottle; a mandolin
  1. Put the vegetable oil, 1/4 cup water, the mayonnaise, rice vinegar, soy sauce, honey, sesame oil, ginger, garlic and chili sauce in a blender. Blend on medium-high until well combined. Pour the dressing into a spray bottle.
  2. Julienne the cucumbers with a mandolin. Toss the baby greens, cucumber, cilantro and sesame seeds in a bowl. Season with 1/2 teaspoon salt and some pepper. Divide the salad among 4 serving plates, spray with dressing and serve. Extra dressing can be refrigerated for 2 days.