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A fresh, crunchy, big salad with bold flavor that’s ready in under 20 minutes, topped with fresh vegetables and a creamy sesame ginger dressing you’ll want to put on everything.
Crisp greens, crunchy vegetables, and a creamy texture from the homemade sesame ginger dressing. This is one of my favorite salads, the kind of fresh vegetable salad that makes you actually excited to eat your healthy veggies. The salad is so flexible; add your favorite protein, swap in seasonal veggies, or turn it into a grain bowl with brown rice or quinoa. You can spiralize your veggies, but I love this peeler set to easily julienne my vegetables
The sesame ginger dressing brings a bold flavor and creamy texture that pairs beautifully with healthy veggies. You can easily sub with peanut butter, but I recommend giving cashew butter a try. It has a different subtle nutty flavor that adds extra depth to this sesame ginger dressing recipe and keeps me craving it every time. I love serving it as a light lunch on busy weekdays, but it’s equally perfect as a colorful side salad for summer cookouts, potlucks, or family dinners.
Why You’ll Love This Colorful Veggie Salad with Sesame Ginger Dressing
- Quick and easy: Ready in under 20 minutes with minimal prep.
- Bold, Asian-inspired flavors: Fresh ginger, sesame oil, and soy sauce give the dressing depth of flavor.
- Nutrient-packed: Full of raw vegetables, fresh greens, and homemade dressing for vitamins and antioxidants.
- Versatile: Mix in your favorite vegetables and swap out the greens. This fresh vegetable salad is the perfect side dish for the summer months and a great way to enjoy healthy veggies in a light and flavorful way.
- Make-ahead friendly: Prep the veggies and store the sesame ginger dressing in a mason jar for easy dispensing.
Ingredients You’ll Need
Dressing Ingredients:
- Cashew butter – Creates a creamy texture in the dressing without dairy. Cashew is my favorite nut butter for this dressing, but peanut butter or almond butter also work.
- Low-sodium soy sauce or tamari – Adds savory depth; tamari keeps it gluten free. Coconut aminos can be used for a slightly sweeter, less salty flavor.
- Rice vinegar – Brings bright acidity. You can also use rice wine vinegar or white wine vinegar in a pinch.
- Sesame oil – Use regular sesame oil for a mild flavor or toasted sesame oil for a stronger sesame flavor.
- Lime juice – Fresh lime juice brightens the dressing and enhances the veggies.
- Fresh ginger – Grating ½ inch of ginger adds zing and an unmistakable Asian dressing flavor.
- Garlic – Minced fresh garlic gives a stronger flavor than garlic powder.
Salad Ingredients:
- Arugula – Peppery greens that balance the sweetness of the dressing.
- Zucchini – Julienne or shave into ribbons with a peeler or use your spiralizer for zoodles.
- Red bell pepper, red cabbage, and carrots – This trio adds color, crunch, and natural sweetness to the salad, with cabbage providing a classic base and carrots adding extra texture.
- Toasted cashews – Nutty crunch and healthy fats.
- Cilantro – A fresh finishing touch (or swap for parsley if cilantro isn’t your thing).
- Sesame seeds – Sprinkle over the top for the perfect finishing touch.
How to Make Your Veggie Salad and Sesame Ginger Dressing
- Make the sesame ginger dressing: In a small bowl, whisk together the cashew butter, soy sauce, rice vinegar, sesame oil, lime juice, grated ginger, and minced garlic. Add water a tablespoon at a time until it reaches your desired consistency. This sesame ginger dressing recipe should be pourable but still thick enough to coat the veggies.
- Prep the veggies: In a large bowl, combine arugula, zucchini noodles, sliced red bell pepper, chopped cabbage, shredded carrots, toasted cashews, and cilantro.
- Toss and serve: Drizzle the dressing over the salad and toss until evenly coated. Garnish with sesame seeds before serving.
Tip: If you want a creamier texture, blend the dressing in a food processor or with an immersion blender.
Expert Tips and Substitutions
- Nut-free option: Swap cashew butter for sunflower seed butter, and skip the cashews in favor of sunflower seeds or pumpkin seeds for a salty crunch that adds healthy fats.
- Add water for smoother consistency: Add a little at a time so the sesame ginger dressing blends smoothly and coats the veggies. You are looking for for a pourable dressing that still thick enough to cling to every bite.
- Touch of sweetness: Add 1–2 tsp of pure maple syrup or honey to the dressing for balance.
- Add some heat: Add a pinch of red pepper flakes, a dash of sriracha, or finely diced fresh pepper (like red chili, Thai chili, or jalapeño) to give the sesame ginger dressing a little spicy kick.
- Protein boost: Add grilled chicken skewers, salmon, shrimp, or tofu for a complete meal.
- Vegetable Swaps: You can easily add other raw veggies cut into small pieces such as cucumbers, red onion, sweet onion, brussels sprouts, grape tomatoes, or celery.
- Make it a grain bowl: Serve over brown rice, quinoa, or even cold noodles for a heartier meal.
Storing and Making Ahead
- Dressing: Store in a mason jar or airtight container in the fridge for up to 5 days. It’s even better the next day as the flavors meld together. Shake before using.
- Veggies: Chop veggies up to a day in advance and store in an airtight container at room temperature for hard veggies or in the fridge for greens.
- Meal prep: Keep dressing and salad separate until ready to serve to prevent sogginess.
FAQs
Can I use peanut butter instead of cashew butter?
Yes! Peanut butter works well and adds a slightly stronger flavor. Almond butter is another good choice.
What can I use instead of arugula?
Spinach, mixed greens, or even kale salad mix are great substitutes..
What proteins pair best with this salad?
Grilled chicken skewers, baked salmon, shrimp, or tofu all work beautifully.
Can I serve this warm?
Yes. Lightly sauté the zucchini, bell pepper, and cabbage before tossing with the dressing for a warm version.
More Fresh Salad Recipes
If you loved this fresh vegetable salad recipe, here are a few more veggie salads you might enjoy:
- Strawberry Goat Cheese Salad with
- Easy Chicken Caesar Salad Pasta
- Thai Chicken Salad
- Easy Cobb Salad
- Mediterranean Chickpea Salad
Enjoyed this Colorful Veggie Salad with Sesame Ginger Dressing? Leave a quick review and tell us how yours turned out!
Veggie Salad with Sesame Ginger Dressing
Equipment
- Peeler – my favorite set, it can easily make pretty ribbons and easily julienne.
Ingredients
For the salad dressing:
- 1/3 cup cashew butter
- 2 tbsp reduced sodium soy sauce or tamari
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp lime juice
- 1/2 inch fresh ginger, grated
- 3 cloves garlic, minced
- Water, as needed
For the salad:
- 5 ounces arugula
- 1 medium zucchini, spiralized*
- 1 large red bell pepper, sliced
- 1 cup chopped cabbage
- 1/2 cup shredded carrots
- 1/4 cup toasted cashews
- 2 tbsp fresh cilantro, coarsely chopped
- Sesame seeds, for garnish
Instructions
- In a small bowl, whisk together the cashew butter, soy sauce, rice vinegar, sesame oil, lime juice, ginger, and garlic. Add water a little at a time until desired consistency is reached.
- In a large bowl, combine arugula, zucchini noodles, bell pepper, cabbage, carrots, cashews, and cilantro.
- Drizzle with dressing and toss to coat. Garnish with sesame seeds and serve immediately.
Notes
- Use a spiralizer, or julienne or peel the veggies into ribbons. My favorite set of peelers for making julienne and ribbon cuts is linked here.
- Prep the dressing ahead and store in a mason jar for up to 5 days.
- Great with grilled chicken skewers, shrimp, or tofu.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
