Asian Salad Recipe with Ginger Peanut Dressing

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This delicious vegan Asian salad is packed with flavor of ginger and walnut soy dressing. It will quickly become one of your favorite sides!

Hello friends! How is your week going?

I mentioned earlier that we went to the beach with the family for Labor Day weekend. It's always fun, if a little challenging, to do meal planning because you want to create that balance of having a good amount of good food without putting in too much effort (you're supposed to relax after all). Also, you never want to have extra food to take home, you know?

Some people may choose to eat all meals, but when you have a large group and especially lots of kids, it gets expensive, wastes precious time on the beach, and honestly, it's not that much fun, at least for the parents of all those kids. . Say ah.

So we created a general menu and everyone (3 families) contributed to bringing things, and we ended up preparing some delicious meals without much effort. One thing I find very important is creating that meal plan before traveling somewhere. It doesn't have to be exact, but you should have an idea if you don't want to waste extra time while on vacation thinking about it. Fortunately, we were all close enough to carry food (~ 4 hours by car), so it was less stressful than shopping there.

So I wanted to recap what we had and basically just wanted to remember it for future trips.

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The first night, we arrived late in the afternoon. My dad precooked pork loins and brought a chimichurri sauce. All we had to do was heat it up and put together a platter of vegetables, olives, salami, cheese, and crackers.

The second night, I brought a homemade marinade for the chicken. We also packed large zip-lock bags, so I just had to toss the chicken with the marinade the day before and that was done. We toss the grilled chicken, along with sausages, Asian coleslaw, and asparagus. Lots of leftovers too!

Night three: grilled steaks, a large salad with avocado, artichokes, tomatoes, asparagus, olives, and peppers with homemade dressing (also homemade and packed in a jar), regular roasted potatoes, and sweet potatoes with onions (I just brought a few potatoes, an onion and olive oil) and sauteed mushrooms (all I needed for this was chopped mushrooms, fresh thyme, garlic, s & p and olive oil).

That was it! It was all doable and tasty!

So this is the salad I made on night two. It was tasty and I was eager to do it again so I could remember exactly what I did.

Salads are probably one of my favorite sides. When you think of coleslaw, you think of the standard mayonnaise-based coleslaw, which pairs well with the barbecue, but I love that you can make a variety of toppings with your grated cabbage to change it. Alternate between one based on lemon that pairs well with Mexican food, but I really love this one that will go better with Asian food.

This was a delicious side to go with grilled chicken, but would also be great with fish, seafood, or meat. And the leftovers were great too, though I imagine after a day or two it will get a little soggy. If you don't need such a large serving, simply cut the recipe in half.

asian coleslaw

Nutritious meals | Nutritious meals

Serves: 8


  • 5 cups of grated green cabbage (it is recommended to cut yours)
  • 4 cups of grated red cabbage (we recommend cutting yours)
  • 2 cups chopped green peas (take plenty and cut into small pieces)
  • 6 green onions, sliced
  • ½ cup chopped coriander
  • For the dressing:
  • 6 tablespoons of rice wine vinegar
  • ¼ cup olive oil
  • ¼ cup soy sauce
  • 2 tablespoons of brown sugar
  • 1 tablespoon minced garlic
  • 2 tablespoons minced fresh ginger
  • â…“ cup natural peanut butter (can sub almond butter)


  1. In a small bowl, mix together all of the dressing ingredients. Set aside. In a large bowl, combine all the ingredients for the coleslaw (you can do this ahead of time). Mix the dressing with cabbage (it should have a little of the leftover dressing).


Use extra dressing as gravy / sauce for your protein or rice. The reason I recommend cutting your own cabbage salad instead of buying it from the store is because you will want a few thicker pieces to resist the dressing and most store bought pre-grated cabbage is cut so finely that it will simply wilt .


For other healthy sides, take a look

Asian roasted broccoli and red peppers

Black Bean and Corn Salad

Grilled vegetable ratatouille

Asian Dressing With Salad Ginger Peanut Recipe

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