Bright, crisp, and packed with texture, this Asian crunchy salad delivers bold flavor with minimal effort. It combines fresh greens, crunchy vegetables, toasted nuts, and a zesty five-ingredient dressing—all ready in under 40 minutes. Best of all, it’s endlessly customizable and easily made gluten-free.
To keep it gluten-free, simply swap regular soy sauce or shoyu for certified gluten-free tamari. The rest of the recipe stays the same, ensuring rich umami depth without compromise.
Ingredients
For the dressing:
- 2 teaspoons rice vinegar (white or brown)
- 2 teaspoons sugar or brown sugar
- 3 teaspoons soy sauce or shoyu (use gluten-free tamari if needed)
- 1½ teaspoons dry Asian hot mustard powder
- 2 tablespoons toasted sesame oil
For the salad:
- 4 generous handfuls of mixed greens (thinly sliced green cabbage, iceberg, Little Gem lettuce, arugula, endive, radicchio, and/or microgreens)
- 1 small bunch cilantro, destemmed and chopped
- 1 bunch green onions, thinly sliced
- 1 medium carrot or apple, very thinly sliced
- 1 large handful toasted cashews, peanuts, or a nut/seed mix
Optional protein toppings (choose one):
- 8 oz plant-based chicken strips, pan-fried
- 2 hard-boiled eggs, halved
- Broiled tofu cubes
Instructions
Start by making the dressing. In a small jar or bowl, whisk together the rice vinegar, sugar, soy sauce (or tamari), mustard powder, and toasted sesame oil until the sugar dissolves.
Next, rinse and thoroughly dry your greens. Prep the cilantro, green onions, and carrot or apple if you haven’t already. If you’re not serving the salad right away, store the chopped vegetables and greens in an airtight container in the fridge for up to a day. Keep the dressing separate until ready to serve.
When you’re ready to eat, place the greens and vegetables in a large bowl. Drizzle with as much dressing as you like—start with half and add more to taste. Toss gently to coat.
Sprinkle generously with toasted nuts or seeds for crunch. Finally, top with your preferred protein to turn the salad into a satisfying meal.
Why This Salad Works
This Asian crunchy salad balances sweet, tangy, savory, and spicy notes in every bite. The mustard powder adds a subtle kick, while the sesame oil gives depth without overpowering. Because it’s served cold and requires no cooking (except optional protein), it’s perfect for warm days, meal prep, or a quick lunch.
Plus, its modular design means you can adapt it to what’s in your fridge—swap apples for jicama, use sunflower seeds instead of cashews, or add mandarin slices for brightness.
Whether you’re vegan, gluten-free, or just craving something fresh and flavorful, this salad delivers on taste, nutrition, and ease. Make it once, and it’ll become a weekly staple.
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