This Crunchy Salad with Thai Sesame Dressing will make your mouth water, and no need to worry about eating a soggy salad the following day as this is a dry style salad. Use leftover veggies to create a dry-salad that you can keep in the fridge, pop into your lunchbox and dress with Thai Sesame Dressing just before you eat.
What Veggies Can I Use In the Crunchy Salad with Thai Sesame Dressing?
You can choose any veggie ingredients you like, but if you would like to make a larger salad for the following day’s lunch, then picking vegetables that are firmer and crunchier with lower water content will keep this salad super crispy.
Cabbage is an awesome dry salad ingredient option, Mushrooms, spinach leaves, cos lettuce, carrot and corn are also firmer and less likely to turn to mush the following day.
The Thai Sesame Dressing is the flavour bomb that you’ll love to gives it the va va va voom.
Thai Sesame Dressing
The Thai Sesame dressing ingredients are all common and found in your fridge and panty cupboard and you can weak up the salty, savory and sweetness to your liking.
The sesame oil gives a lovely flavour with the addition of a little bit of chili, garlic and honey bring it all together.
If you rather a vegan option replace honey with a sugar alternative. Unrefined coconut sugar or even soft brown sugar.
Thai Sesame Dressing Recipe
- 2 tabs rice wine vinegar
- 3 tsp honey
- 2 tabs sesame oil
- 2 tsp lime juice
- ½ tsp fresh red chili paste Fresh chili paste comes in a tube in the veggie section of your supermarket
- 1 tab fresh coriander
- 1 clove garlic minced (optional)
Pop all the dressing ingredients into a bowl and mix till combined.
Crunchy Salad Recipe
Use your leftover veggies to make a colourful salad that you can use the next day for lunch. This colourful Crunchy Salad can be dressed just before serving to keep your salad nice and crunchy.
- ⅛ red cabbage
- ¼ cabbage Wombok or white cabbage
- 1 cup beans
- ½ cup tin corn
- 2 mushrooms button
- 1 red capsicum smallish
- 1 cup baby spinach
- 1 tab sesame seeds
- lettuce leaves
Half your beans and remove the tails and pop into the microwave to blanc for 90 seconds. Immerse into cold water to stop the cooking process.
Drain the corn.
Chop up all the remaining salad veggies however you like. Shred the cabbage, slice the mushrooms and lettuce leaves and cut the capsicum in long strips if you like.
Pop all the veggies into a bowl and toss.
Sprinkle with sesame seeds and drizzle with Thai Sesame Dressing.
If using the salad for lunch keep the dressing aside unt5il ready to eat the next day. Keeps your salad nice and crispy.
If you would love to try our Turmeric Vinaigrette dressing for the Cauliflower Rice Salad you can grab it here.
There’s no secret we are salad dressing fans and if you would love our collection of superb (we think they are….), dressing recipes pop onto the link below.
Two of our all time faves is the Honey Mustard Dressing and the Easy Peasy Ranch Dressing. Never disappoints. Plus our 7 Easy and Tasty Dinner Recipes eBook too.