Salad with Asian Dressing (High Protein) (2024)

This high-protein Salad with Asian Dressing is crunchy, healthy, and budget-friendly. Meal prep this quick and easy vegan salad for the week. It's packed with greens, rich in antioxidants, and gluten-free.

This is the ultimate salad for getting your greens and plant-based protein deliciously. Plus, it keeps for up to four days in the refrigerator, and is ideal for layering inside a mason jar for meal-prep. (See measurements and instructions below.)

The 4-ingredient Asian salad dressing packs in flavor and marinates the greens and veggies for the best-tasting green salad.

This recipe was inspired by my No-Cook 15-Minute Edamame Salad on this site, as well as my gluten-free Quinoa Tabbouleh.

👩🏼‍🌾 Ingredients

• Edamamepacks protein, heart healthy omega 3s, and fiber into this Asian-inspired salad. Usefrozen shelled edamame. Simply thaw them in a sieve under running warm water and dry between the layers of a kitchen or paper towel.
• Green peas are rich in fiber, and essential vitamins. In addition, they are low in calories, making them a great choice for people looking to maintain a healthy weight.
• Toasted sesame oiladds a nutty earthy taste to the dressing. This is different to refined sesame oil which is flavorless.
• Tamariis similar to soy sauce, but it is available in a gluten-free form. It is slightly less salty, but you can use either soy sauce or tamari for this recipe.
• Rice vinegar adds tang and brightens the flavors.
• Quinoais a protein-rich, high-fiber seed. It's naturally gluten-free and cooks in just 15 minutes.

See recipe card for quantities.

🫛 Substitutions

• Edamame - if you can't find frozen shelled edamame, use more green peas, or lima beans instead
• Green peas - you can double the edamame and skip the green peas as desired
• Toasted sesame oil - use plain sesame oil or olive oil instead as needed
• Cilantro - use fresh parsley, or mint instead as desired
• Quinoa - substitute with farro, brown rice or a preferred grain of your choice
• Baby spinach - use chopped kale, or arugula instead as desired

This Cherry Tomato Salad with Lentils is also quick and easy, and balanced with protein. For more quick, easy, and budget-friendly salads, visit my Vegan Salad Recipes page.

📖 Instructions

Cook the quinoa according to the directions on the packet. Fluff with a fork, and set aside. Or use leftover quinoa.

Step 1. For the dressing, whisk the tamari, rice vinegar, maple syrup, and toasted sesame oil in a medium bowl.

Step 2. For Meal Prep Salad Jars - either make 2 (32-ounce) for a main, or 4 (16-ounce) mason jars for a side: Divide the dressing between the jars. Then add cucumber, celery, green peas, edamame, quinoa, spinach, cilantro, scallion, and toasted sesame seeds to each jar.

Step 3. Alternatively, transfer the cucumber, celery, green peas, edamame, quinoa, spinach, cilantro, scallion, and sesame seeds to a large bowl. Add the dressing and mix to combine.

For serving: Add fresh lime juice to taste. Refrigerate leftover Salad with Asian Dressing in an airtight container for up to 4 days.

💡 Expert Tips

• Usefrozen shelled edamamefor this Salad with Asian Dressing. They do not require further cooking. Simply thaw them in a sieve under running warm water and dry between the layers of a kitchen or paper towel. Alternatively, thaw them overnight in the refrigerator.
• For the salad jars, change the order of ingredients as desired, but keep the leafy greens, and fresh herbs on top. I enjoy the cucumbers pickled, so I place them at the bottom.
• Storage: Refrigerate any remaining salad in an airtight container for up to 4 days. The mason jar salads remain fresh in the refrigerator for up to 4 days.

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Vegan Salad Recipes