Green Crisp Asian Crunch Salad

Asian Veggie Crunch Salad Recipe

Enjoy a quick and crunchy treat with our Green & Crisp salad mix, broccoli, cucumber and sugar snap peas. This is why we love simple recipes.




  • Place salad greens and vegetables into a large salad bowl.
  • Drizzle with desired amount of dressing and toss.
  • Serve in six individual salad dishes.
  • Sprinkle toasted almonds on top.

Dressing Ingredients:

  • 1/2 cup toasted sesame oil
  • 1/4 cup rice vinegar
  • 1 teaspoon soy sauce
  • 1 teaspoon honey
  • 1/2 teaspoon ginger, powdered or fresh minced
  • 2 Tablespoon fresh parsley, minced
  • Zest & juice from one fresh orange
  • 1/4 teaspoon salt
  • 1/4 black pepper
  • A few shakes of Tabasco, if desired

Dressing Instructions:

  • Whisk all dressing ingredients in a small bowl.
  • Let sit for 15 - 20 minutes for flavors to blend.
  • Stir just before adding to salad.
  • Refrigerate remaining dressing for up to two weeks.
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Crunch it Up

Add some crunchy texture for interest. Try apples, radishes, snap peas, water chestnuts or any kind of nut or seed.

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