Asian Color Burst Salad Recipe

You guys know I love my salad, and one of my favorite salad dressing recipes is a copycat of the ginger dressing at a local Japanese restaurant we love. They make a version of this Asian color burst salad, which tastes as beautiful as it looks! I had to try making the recipe on my own.

Asian Color Burst Salad

If there ever was a salad that could make kids wants to eat veggies, this is it! The colors of the different vegetables in this salad make it absolutely beautiful and enticing even to picky eaters.

For the base, I just use whichever type and combination of salad greens I have on hand. Then I add some shredded carrots, fermented beets, and a sprinkle of raisins and sunflower seeds. Sometimes I make it a complete meal by adding some grilled steak or chicken.

I think the only unusual ingredient in this salad is the fermented beets. I personally love them! Fermented beets are similar to pickled beets in flavor, but with more health benefits. The difference is that they contain all kinds of healthy probiotics and enzymes from lacto-fermentation (read more about that process in this post). You can buy fermented beets online or easily learn to make your own!

Japanese Restaurant-Style Ginger Dressing

The ginger dressing alone brings an incredible amount of flavor to this salad. I love the combination of ginger, garlic, and rice wine vinegar. I’d recommend the dressing on any salad, even if you don’t like any of the ingredients in this particular salad variation. It also works great as a marinade or dipping sauce, especially for these Asian lettuce wraps.

Overall, this salad is a colorful and flavorful meal that will make sure dinner is not the least bit boring!

Asian Color Burst Salad Recipe

Katie Wells

A colorful and simple salad that is refreshing and filling for a healthy meal!

5 from 1 vote

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Prep Time 5 mins

Total Time 5 mins

Course Salad

Cuisine Asian

Servings 1 salad

Calories 596 kcal

Ingredients

  

1x2x3x

• 4 cups salad greens
• ¼ cup sunflower seeds (toasted)
• 2 TBSP raisins
• ¼ cup fermented beets
• ¼ cup carrots (grated)
• 2 TBSP Asian ginger vinaigrette
• 4 oz grilled chicken, steak, or salmon (optional)

Instructions

 

• Place the salad greens on a large plate and top with sunflower seeds, raisins, fermented beets, carrots, and dressing. Add grilled meat or fish for a complete meal.
• Enjoy!

Notes

Salads are a great way to use up small amounts of leftovers!

Nutrition

Serving: 1saladCalories: 596kcalCarbohydrates: 41gProtein: 34gFat: 35gSaturated Fat: 4gCholesterol: 72mgSodium: 282mgPotassium: 1315mgFiber: 6gSugar: 5gVitamin A: 7165IUVitamin C: 43.6mgCalcium: 58mgIron: 4.7mg

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