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Asian-Inspired Salad

  • Author: Mia Zarlengo
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings 1x
  • Category: Lunch, Dinner


An Asian-inspired salad with the best healthy Asian vinaigrette. Gluten free, dairy free, and soy free!



For the dressing (for 2 servings):

  • 2 tbsp olive oil
  • 1 tbsp coconut aminos
  • 1 tbsp rice vinegarĀ 
  • 1/2 tbsp sesame oil
  • 1 clove of garlic, minced
  • 1 tsp honey
  • 1/2 of a green onion, diced
  • 1/2 tsp sesame seeds
  • 1/8 tsp ground ginger
  • Pinch of red pepper flakes, more for extra spice
  • Salt and pepper, to taste

For the salad:

  • 1 cup rice, white or brown
  • 2 cups mixed greens
  • 1/4 cup roasted cashews
  • 12 carrots, julienne sliced
  • 12 baby cucumbers, julienne sliced
  • Leftover shredded chicken


  1. If you don’t have leftover rice and/or chicken, cook that first.
  2. Whisk all ingredients for the dressing together (or shake up in a jar). Set aside to let flavors come together while preparing the salad.
  3. Layer the salad with rice, mixed greens, carrot and cucumber, chicken, and roasted cashews. Pour dressing over the top. Serve and enjoy!