Two Peas and Their Pod

Asian Salad with Soy-Ginger Vinaigrette

Salads don’t have to be boring, give this Asian Salad with Soy-Ginger Vinaigrette a try! 

Asian Salad with Soy-Ginger Vinaigrette Recipe on Love this simple salad!

It’s a week into the new year and if you are already sick of eating salad, we are here to save the day! Don’t give up on salad just yet! Today we are sharing an Asian Salad with Soy-Ginger Vinaigrette. This salad is full of flavor and far from boring!

Asian Salad with Soy-Ginger Vinaigrette Recipe on Love this simple and healthy salad!

This salad recipe comes from the U.S. Ski and Snowboard Association (USSA) High Performance Chef Allen Tran, MS, RD. Chef Tran is making sure the U.S ski and snowboarding teams are ready for the Winter Games in Sochi, Russia by fueling them with the very best food. He created this high-performance salad for the athletes to enjoy while they train in Park City, Utah. Yay for Utah!

Asian Salad with Soy-Ginger Vinaigrette Recipe on

Blue Diamond Almonds are the official snack nut of the US Ski Team and US Snowboarding Team and this salad is topped with Blue Diamond Wasabi & Soy Sauce Almonds. They add protein, fiber, flavor, and crunch to the salad. The almonds have a kick of wasabi with a sweet and salty finish. They are so good!

The Asian Salad also has carrots, seaweed strips, cilantro, sesame seeds, and a soy-ginger vinaigrette. I changed Chef Tran’s salad up a bit by adding cucumber slices and avocado.  Adding avocado is always a good idea:) This salad reminds me of sushi, but better. It is easy to make and will fuel your body with the energy you need to ski, snowboard…or just get through a busy day!

This Asian Salad with Soy-Ginger Vinaigrette is going to be a regular at our house. If it’s good enough for USSA athletes, I know it belongs on our table:)

Watch Chef Tran make this healthy Asian salad here. And make sure you cheer on Team USA at the Winter Games!

Asian Salad with Soy-Ginger Vinaigrette Recipe on #recipe

Asian Salad with Soy-Ginger Vinaigrette

Yield: Serves 4

Prep Time: 10 minutes

Total Time: 10 minutes

Asian salad with carrots, cucumber, seaweed strips, cilantro, sesame seeds, avocado, and a soy-ginger dressing.


For the Asian Salad:
1 (5 oz) package Spring Mix Salad Mix
1 thinly sliced carrot
1 thinly sliced peeled cucumber
3 sheets toasted seaweed, sliced into strips
2 teaspoons toasted sesame seeds
1/4 cup cilantro leaves
1 avocado, sliced, pit removed
1/3 cup Blue Diamond Wasabi and Soy Sauce Almonds

For the Soy-Ginger Vinaigrette:
2 tablespoons Rice Wine Vinegar
2 tablespoons Tamari or Soy Sauce
1/4 cup toasted sesame oil
1/4 cup canola oil
2 tablespoons honey or brown sugar (use brown sugar for vegan)
2 cloves garlic, minced
1 tablespoon grated ginger
1 tablespoon toasted sesame seeds
1/2 teaspoon black pepper


1. Add salad ingredients to a large mixing bowl. Set aside.

2. To make the vinaigrette, place all ingredients in a jar, close tightly and shake vigorously to combine and emulsify.

3. Drizzle the vinaigrette over the salad and serve immediately.

Note-you can also use a store-bought Asian salad dressing.

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Disclosure: This post is sponsored by Blue Diamond Almonds, but our opinions are our own. 

Our nation’s best athletes can be even better with your support. Send your words of inspiration to the U.S. Ski Team and U.S. Snowboarding via the Blue Diamond Almonds “Inspire Team USA” sweepstakes and you could win a $2000 winter gear gift card and a Blue Diamond Almonds Viewing Kit.

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28 Responses to “Asian Salad with Soy-Ginger Vinaigrette”

  1. Erica — January 8, 2014 @ 4:34 am

    I’m not a seaweed person, but the rest of the salad sounds amazing. I’m sending a link to those almonds to my FIL – he is a huge wasabi fan. How delicious!

  2. Taylor @ Food Faith Fitness — January 8, 2014 @ 6:28 am

    I love the idea of putting seaweed into a salad! And these almonds? Yum! I haven’t seen this flavour yet, I have to get lookin’. This looks like my kind of salad, and perfect for a quick, healthy, weeknight dinner!

  3. Katrina @ WVS — January 8, 2014 @ 8:13 am

    I love all the fun ingredients in here! And it’s super colourful!

  4. Liz @ The Lemon Bowl — January 8, 2014 @ 8:47 am

    This is my favorite blue diamond almond flavor!! LOVE that you turned it into a salad. We are huge seaweed fans – Asher thinks they are chips when I rip them in small pieces – hah!!

  5. This looks super delicious. I’d struggle to leave the rest of those nuts unfinished though!

  6. Jenny Flake — January 8, 2014 @ 9:07 am

    LOVE those almonds! Great looking colorful salad!

  7. Erin | The Law Student's Wife — January 8, 2014 @ 9:22 am

    Hello beautiful salad, please be my lunch! I’m moderately obsessed with Blue Diamond Wasabi Almonds. Those and the smoked almonds I can polish off by the handful. Great idea to add them to a salad for extra flavor!

  8. Sommer @ASpicyPerspective — January 8, 2014 @ 9:34 am

    I love the addition of the seaweed and almonds to this eye catching salad.

  9. Kathy @ Olives & Garlic — January 8, 2014 @ 10:11 am

    I have never thought of adding seaweed to a salad but I love the thought. The vinaigrette recipe is fabulous

  10. Haley @ The Girly Girl Cooks — January 8, 2014 @ 10:23 am

    Love this salad! Toasted seaweed?!?! Must try! I love the vinaigrette you made for this salad. Looks wonderful!

  11. Julie @ Table for Two — January 8, 2014 @ 10:27 am

    What a great salad!! Yum! The almonds are divine!

  12. Kristi — January 8, 2014 @ 11:19 am

    I have always wanted to try those almonds. I love the Wasabi and Soy sauce combo.

  13. Kevin @ Closet Cooking — January 8, 2014 @ 11:39 am

    What a nice salad and a tasty dressing!

  14. I am all over this salad, especially with the vinaigrette!

  15. Cassie — January 8, 2014 @ 2:02 pm

    The wasabi-soy almonds are my favorite road trip snack. Love this, Maria!

  16. kelly @ livelovepasta — January 8, 2014 @ 3:05 pm

    I am so into the seaweed addition! I bought them once from TJ’s and had to throw them away because I thought they were awful. But if they’re cut into strips and tossed with salad…it sounds so good!

  17. Estela @ Weekly Bite — January 8, 2014 @ 3:39 pm

    I need this salad now! I love wasabi almonds. And I love that there is toasted seaweed strips too! Can’t wait to try this one out :)
    Happy New Year Maria!

  18. Arthur in the Garden! — January 8, 2014 @ 4:54 pm


  19. Loretta — January 8, 2014 @ 4:55 pm

    The hard part about salads in the winter is the less-than-stellar produce. Too bad resolutions didn’t kick into high gear when everything delicious is at its peak! This still manages to look incredible :)

  20. Kira - HealthAble Old Soul — January 8, 2014 @ 5:08 pm

    Vinaigrette must be really good!

  21. Sarah | The Sugar Hit — January 8, 2014 @ 10:55 pm

    I love some crunch in my salad, especially from nuts or crispy chickpeas. This sounds delicious.

  22. Ashley M. | Our Full Table — January 8, 2014 @ 11:28 pm

    This is perfect if you’re stuck in a salad rut! So yummy!

  23. Tieghan — January 8, 2014 @ 11:54 pm

    Those almonds sound delicious!! What a tasty and gorgeous salad!

  24. Laura (Tutti Dolci) — January 9, 2014 @ 12:47 am

    These Asian flavors are a great way to add some interest to salads!

  25. Marian (Sweetopia) — January 9, 2014 @ 8:47 am

    You’re so right, it’s good to shake a salad up – they don’t need to be boring! Can’t wait to try this one, it looks delicious!

  26. marla — January 10, 2014 @ 12:19 pm

    I love this simple salad too!

  27. katie — January 10, 2014 @ 12:29 pm

    Oh Maria, the wasabi-soy almonds sound awesome and this salad… looks amazing!

  28. Debra — January 12, 2014 @ 5:26 pm

    I love, love, love those wasabi and soy almonds. Know I will love this salad! (BTW, just made your avocado chocolate cookies and am waiting on them to bake. The dough was delicious though! :))

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