Asian Salad with Sesame Dressing

Total Time:
20 min
20 min

6 to 8 servings

  • Sesame dressing:
  • 1/8 cup rice wine vinegar
  • 1 shallot clove, quartered
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 teaspoons tahini or peanut butter
  • 1 tablespoon sesame seeds
  • 1/2 cup sesame oil
  • Salad:
  • 6 cups mixed mesclun greens, soaked in salt water to remove grit, dried in a salad spinner and torn into bite sized pieces
  • 1 cup baby corn from a jar or can
  • 1 (8-ounce) can Mandarin orange segments, drained
  • 1 red bell pepper, stem and seeds removed and sliced julienne
  • 1 (4-ounce) can water chestnuts, rinsed to remove any tinny taste
  • 1 cup grape tomatoes, halved
For the dressing:
  • Add 1 at a time through the feed tube of a running blender, vinegar, shallot, salt, pepper, tahini, and sesame seeds. Leaving the blender running add the oil in a slow thin stream. Set aside briefly.

  • Toss greens, corn, orange, bell pepper, water chestnuts, and tomatoes together in a large bowl with enough dressing to coat. Serve with additional dressing on the side.

View All

Cooking Tips
More Recipes and Ideas
4.3 8
Not too bad. I ran out of dressing for my Asian salad so I decided to try this. I want to play around with it a little to get it just right. I had to add some sugar (2 T) to mine to balance the flavors, too. And I would never, ever add any tomato of any kind to an Asian salad - and I love tomatoes, too. I did add mung bean sprouts, toasted almonds, green onion and cilantro. item not reviewed by moderator and published
Loved the dressing. I used crunchy peanut butter and added 1 teaspoon of sugar as at first it was a bit bitter but that fixed it right up. Quick and easy! I will use it again. item not reviewed by moderator and published
This was by far the best base recipe I have ever tried for "Asian dressing." I am Korean and often these Asian dressings do not taste anything like any Asian food I have had. I added three things to the dressing. I added one medium sized clove of garlic, one t of "tube o' ginger'" and one T of hot bean paste or some hot sauce. As my choice of oeanut butter or tahini, I used tahini. Be sure to use toasted sesame oil! It was awesome. We absolutely loved it. We used Korean flavored chicken as the protein, but plain salad would have been just as good. We just had mesclun, spinach, a few red onions, tomato, a small red pepper diced and a can of water chestnuts. I omitted Mandarin oranges as I don't feel they add anything to an Asian inspired salad. I could eat this every night. My all-American hubby said he could, too! Great recipe! item not reviewed by moderator and published
Wasn't impressed with the sesame dressing. item not reviewed by moderator and published
It could be that our ingredients were old, I first made the dressing it with tahini that was in the fridge for over a year - I didn't use that as it was extremely bitter & bland. Then I made it with peanut butter, which was an improvement, though I wouldn't recommend this reciepe ever. item not reviewed by moderator and published
It is just like a salad dressing that is served in a japinse restraunt here. Have tried other recipes and they weren't as good as this one. :-) GR8 item not reviewed by moderator and published
I made this for dinner with friends and added chicken and toasted almonds. Everyone raved, try this recipe for SURE item not reviewed by moderator and published
Tried this recipe tonight for the first time and loved it. My husband wants it again soon. I did add chicken and toasted almond slivers to the recipe. The sesame dressing is out of this world. I did add about a teaspoon of agave nector to it for sweetness. This is a keeper. Thanks so much for this wonderful recipe. Bonnie Barney item not reviewed by moderator and published

Not what you're looking for? Try:

Asian Chicken Salad

Recipe courtesy of Food Network Kitchen