condiments + sauces salad side dish spring summer vegan

Asian Greens Salad w/ Szechuan, Sesame Oil & Lime Dressing

January 31, 2011

Salad of Asian Greens w/ Szechuan, Sesame Oil & Lime Dressing

A super simple salad recipe for when you’re feeling like something a little different or looking for a fresh side dish to serve with an Asian inspired meal. I love Asian greens served fresh in a salad and any crisp leafy greens or a combination of lettuce leaves would work beautifully here.

Make sure you pick lovely fresh produce to achieve the absolute best results with this simple healthy salad. Szechuan pepper should be available in the exotic/international foods section of your grocery store or at any Asian Supermarket and adds a real kick of flavour.

Stay tuned to see what we served this super yummy salad with… recipe coming later this week :)

Salad of Asian Greens w/ Szechuan, Sesame Oil & Lime Dressing

Salad of Asian Greens w/ Szechuan, Sesame Oil & Lime Dressing

Preparation time: 10mins // Serves 4

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  • 1 bunch (approx 2 cups) of Asian Greens or any leafy greens or salad leaves, roughly chopped
  • 1 cup bean sprouts
  • 4 chives, finely sliced
  • bunch of coriander (cilantro) (approx ½ cup) leaves roughly chopped, steams finely sliced
  • ½ red capsicum (pepper), diced
  • 1 small cucumber, deseeded and diced
  • 1 small chilli, finely diced (optional)

Szechuan, Sesame Oil & Lime Dressing

  • 1 lime, juice
  • ½ tbs sesame oil
  • 1½ tbs rice bran or vegetable oil
  • 1 tsp freshly ground Szechuan pepper corns
  • pinch of ground sea salt

Combine all the salad ingredients in a large bowl.

In a jar or small bowl combine the dressing ingredients by shaking or whisking until smooth.

Pour the dressing over the salad and toss well to combine.

Serve as a great salad accompaniment to your Asian inspired meal.

Salad of Asian Greens w/ Szechuan, Sesame Oil & Lime Dressing

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  • Jennifer (Delicieux) January 31, 2011 at 5:09 pm

    Looks like a delicious salad Trudy. I am sure the chilli and szechuan give the salad a great kick and I love that it uses lime and coriander, 2 of my favourite things.

  • Trudy (veggie num num) January 31, 2011 at 7:19 pm

    They’re two of my favourite things too!! Thanks Jennifer :)

  • [email protected] Cook's View February 1, 2011 at 10:28 pm

    Looks so fresh and inviting Trudy.

  • Naomi February 2, 2011 at 7:33 am

    this looks fantastic! I can’t wait to try it out. I just love bean sprouts and sesame oil and Szechuan peppers, so I can already tell I’m going to love this salad :)

  • jd February 3, 2011 at 9:06 am

    Super gorgeous! This sounds fantastic…

  • Trudy ~ Veggie num num February 7, 2011 at 2:38 pm

    Hi Annie, Naomi & jd, hope you enjoy this super simple salad and thanks for dropping in 😀

  • Dubbskii May 8, 2011 at 1:36 pm

    Great recipe! I really want to try this but what exactly is “asian greens?” I’m from the South and the only greens I know are collards, mustard, turnips, and kale. I feel like the last three might be bitter… Any suggestions? I would like to make this tomorrow :)

  • Trudy ~ Veggie num num May 9, 2011 at 10:58 am

    Hi Dubbskii thanks for dropping in, Asia greens include tatsoi, mizuna or young bok choy or pak choy, if you don’t have access to these any combination of young crisp lettuce or even baby spinach or rocket (arugula) leaves will work a treat here. I hope you enjoy the recipe!!

  • Dubbskii May 25, 2011 at 12:25 pm

    I just got pak choy, tatsoi, and arugula in my CSA box. I have a lot left over so I can’t wait to make this! Thanks for clearing this up! :)