Sesame Ginger Salad Dressing Recipe for Vibrant Greens

This vegan salad features crisp greens and fresh vegetables, all tossed in a savory homemade sesame-ginger dressing.

The mix of crunchy vegetables makes this salad light and refreshing. For extra texture and visual appeal I spiralized some of the carrots and cucumbers, though you can simply slice them if you prefer.

This kale salad is excellent served fresh and also keeps well in the refrigerator for several days, making it a convenient choice for meal prep.

If you enjoy plant-based salads, consider trying related recipes from the same collection.

• Fall Harvest Salad
• Sesame Tofu Salad
• Kale Salad with Tahini Dressing

Ingredient Notes

I prefer using fresh, organic produce when possible for better flavor and quality. Below are a few notes on key ingredients and small techniques that improve texture and taste.

Kale: Kale is the base of this salad. After washing and chopping, massage the kale with a tablespoon of the dressing. Massaging softens the leaves, reduces toughness, and helps the dressing penetrate so every bite is more tender and flavorful.

Sesame Oil: Toasted sesame oil lends a rich, nutty flavor to the dressing. Using toasted sesame oil rather than plain sesame oil creates a deeper, more aromatic dressing.

Carrots and Cucumbers: I spiralized half of the carrots and cucumbers to add variety and fun texture. If you don’t have a spiralizer, thin slices or ribbons work just as well.

See the recipe card below for the full ingredient list and exact quantities.

Tips and Tricks

I like to prepare the dressing first so the flavors have time to meld while I finish prepping the vegetables. Letting the dressing rest briefly enhances its overall taste.

This salad is great for both immediate serving and make-ahead meals. If you plan to store it, keep the dressing separate from the greens and vegetables to prevent sogginess. Add the dressing just before serving for the best texture.

Try these other plant-based recipes for more inspiration:

Sesame Ginger Dressing Salad

Kelsey Riley

A vegan salad of hearty kale and colorful vegetables tossed in a sweet and savory roasted sesame-ginger dressing.

5 from 2 votes

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Prep Time 15 mins

Total Time 15 mins

Course Main Course, Salad

Cuisine Asian

Servings 4

Calories

Ingredients

• 4 cups kale
• ½ cup cucumbers, thinly sliced
• ½ cup radishes, thinly sliced
• ¼ cup edamame, shelled
• ¼ cup red cabbage, shredded
• ½ cup carrots
• ½ cup cucumbers, spiralized (optional)
• ¼ cup cilantro

Sesame Dressing Ingredients

• 3 tbsp lemon juice
• 1 tbsp lime juice
• 1 tbsp sesame oil (toasted preferred)
• 1 tbsp cold water
• 1 tbsp agave nectar (or maple syrup)
• 1 tsp fresh grated ginger
• ½ tbsp low-sodium soy sauce

Instructions

1. Whisk or blend the sesame dressing ingredients together and set aside so the flavors meld.
2. Wash and prep all vegetables according to the ingredient list. Assemble the prepared vegetables in a large serving bowl.
3. Add a splash of dressing, toss to combine, and serve immediately. Add more dressing as needed to taste.

Notes

This salad is ideal for meal prep. Store the dressing separately and add it just before serving to keep the kale crisp.

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