Quick & Easy Ginger Sesame Asian Salad

With all this beautiful weather and sunshine, I’ve been craving light weight, easy salads. Maybe it’s being in the garden, or just the simple idea that salad’s are so refreshing this time of year, either way I find myself making more salads. This is a great thing as I have lots of greens growing in my garden!

It’s been a while since I played around with an Asian salad and I don’t know why, as they are quite tasty! The first time I ever made homemade ginger sesame dressing I remember thinking, this might be the best homemade sauce I have EVER made. Yes this sauce does happen to be one of my absolute favorites. This recipe introduced me to dates a little over a year and a half ago, and I use them in so much of my cooking now!

The items used for making this sauce have become staples in our house as we’ve learned to make most of our own sauces instead of buying store packaged ones. Coconut aminos, sesame oil, rice vinegar, fresh ginger, EVOO, minced garlic, dates, red curry paste, and fish sauce.

I always double this sauce recipe as its perfect for a meat marinade, a salad dressing, or a dipping sauce for veggies!

For my salad portion of this recipe I usually use a coleslaw mix. You can mix in a broccoli slaw as well, which is also delicious! Depending on how quick I am trying to be sometimes I add extra lettuce and sometimes I don’t. It’s perfectly fine to just use coleslaw mix, KEEP IT SIMPLE!

I do however, always add red pepper slivers and red onions slivers. I just simply slice half a red pepper as thin as possible and half a red onion as thin as possible as well. Mix in with your coleslaw mix and your good to go.

Adding Protein?

This batch I added shredded chicken right in with the coleslaw and it was so tasty. I cooked my chicken in the InstantPot because I love the way the chicken comes out. I cook it in about 1 cup of chicken broth with Italian seasoning and salt and pepper for about 10 minutes. Chicken comes out perfectly moist!

You could add steak tips as well! I might add that for my next batch.


  • 1 bag of coleslaw or 4 cups
  • 1/2 red onion sliced thin
  • 1/2 red pepper sliced thin
  • 1-1/2 cups shredded chicken
  • 2-3 scallions
  • sesame seeds

Dressing: (This is for two batches, I always double to make a little extra!)

  • 1/2 cup coconut aminos
  • 4 tbsp rice vinegar
  • 4 tbsp EVOO
  • 1 tbsp sesame oil
  • 2 tsp minced garlic
  • 2 tsp grated fresh ginger
  • 5-6 large pitted dates
  • 2 tbsp red curry paste (optional)
  • 2 tbsp fish sauce (optional)


  • Add all dressing ingredients to your blender and blend well.
  • Mix your chicken, coleslaw, red onions, and red peppers in a large bowl.
  • Pour half your sauce into coleslaw mixture and mix well. If you need to add more sauce add a little at a time to ensure you don’t add to much.
  • Top with scallions.
  • Serve cold and enjoy!

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Just a gal learning her way through the kitchen. Whole 30 inspired.

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