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Home » Appetizers & Sides » Sesame Ginger Dressing Salad

Published: Feb 18, 2021 · Modified: Sep 6, 2022 by Kelsey· This post may contain affiliate links ·

Sesame Ginger Dressing Salad

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This vegan salad is made with fresh greens and vegetables and is tossed in a savory homemade sesame salad dressing.

A large kale salad topped with carrots, cucumbers, radishes, cabbage, and edamame.

I love that this salad is made up of crisp, refreshing vegetables.

Instead of cutting all of my veggies up in classic fashion, I spiralized some of the carrots and cucumbers. This isn't necessary but does make this meal extra fun to eat and enjoy!

This easy kale salad is delicious when made fresh, but also stays good in the fridge for several days making it a great option for a healthy meal prep.

If you're looking for more vegan salad recipes be sure to check out my:

  • Fall Harvest Salad
  • Sesame Tofu Salad
  • Kale Salad with Tahini Dressing
A large white bowl with kale, cucumbers, carrots, radishes, and red cabbage inside.

Ingredient Notes

I love using fresh, organic ingredients whenever possible when creating my recipes and cooking at home.

Not only do I feel that organic produce and foods have great health benefits, but I also think they have superior quality and flavor.

Kale: I used kale as the base for this salad. After cutting and washing the kale, I like to massage it with a tablespoon of the salad dressing. This helps to break down the toughness of the kale making it easier to chew and digest. It also helps brighten up the flavor and makes it yummier!

Sesame Oil: I used a toasted sesame oil in the salad dressing. This sesame oil article talks about the difference between roasted/toasted sesame oil and classic sesame oil.

Carrots and Cucumbers: I spiralized half of the cucumbers and carrots in this recipe to make things a little extra exciting. If you don't have a spiralizer or don't want to spend the extra time, you can just prep your veggies as you normally would.

See the recipe card below for the full ingredient list and quantities.

Sesame ginger salad dressing in a measuring cup

Tips and Tricks

Whenever I make a homemade salad dressing I like to prepare that before any other part of the meal.

This is because the longer the salad dressing mixture sits together, the flavors meld. This means it increases the overall flavor and taste of the dressing.

This salad and dressing are perfect for a freshly made meal or for meal prepping.

If saving this meal for later, be sure to store the sesame oil dressing separate from the salad and vegetables. This will help prevent the salad from getting soggy.

An overhead picture of a salad in white bowl. The salad includes kale, cucumbers, carrots, red cabbage, pink radishes, edamame, and cilantro

Be sure to try some of these plant based recipes next:

  • Spicy Peanut Noodles
  • Sesame Tofu
  • Vegan Summer Rolls
  • Chili Garlic Noodles

A large salad consisting of kale greens, edamame,

Sesame Ginger Dressing Salad

Kelsey Riley
This vegan salad is filled with healthy vegetables and tossed in a sweet and savory roasted sesame dressing.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Total Time 15 mins
Course Main Course, Salad
Cuisine Asian
Servings 4

Ingredients
  

  • 4 cups kale
  • ½ cup cucumbers thinly sliced
  • ½ cup radishes thinly sliced
  • ¼ cup edamame shelled
  • ¼ cup red cabbage shredded
  • ½ cup carrots
  • ½ cup cucumbers spiralized
  • ¼ cup cilantro

Sesame Dressing Ingredients

  • 3 tablespoon lemon juice
  • 1 tablespoon lime juice
  • 1 tablespoon sesame oil
  • 1 tablespoon cold water
  • 1 tbsp agave nectar can sub maple syrup
  • 1 teaspoon ginger freshly grated
  • ½ tablespoon soy sauce low sodium

Instructions
 

  • Start by mixing your sesame dressing ingredients together and set aside.
  • Wash and prep all vegetables according to ingredient list. Assemble prepped veggies in a large serving bowl.
  • Add a splash of dressing to your salad, toss, and serve right away.

Notes

This recipe is great for meal prepping. Store salad and dressing separately and add dressing immediately before serving to prevent the kale from getting soggy.
Tried this recipe?Tag @plantedinthekitchen or tag #plantedinthekitchen!

More Vegan & Plant-Based Appetizers & Sides

  • Ancient Grains Salad
  • Air Fryer Fingerling Potatoes
  • Air Fryer Squash
  • Vegan Chickpea Salad

About Kelsey

Planted in the Kitchen is a plant based food blog. Here you will find healthy and delicious vegan recipes!

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Here you'll find delicious, healthy, and easy vegan recipes. I'm a registered nurse turned blogger with a passion for plant based food.

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