Asian Chop Salad with Orange Miso Sesame Ginger Dressing

This is my go-to salad. For me, it’s got it all and then some! Bursting with flavor and loads of texture it’s always a favorite whenever I bring it to BBQ’s, or we have guests around. I need lots of texture and pops of interesting flavors in my salads – boring salads just don’t do it for me. My Crispy Spiced Chickpea Croutons and toasted sunflower seeds along with the veggies give this salad so much crunchy spunk!

This is the perfect summer salad and I have also gravitated towards orange, sesame, ginger umami flavors in the winter too. You honestly can’t go wrong with this one! When fermented umami flavored miso paste meets fresh zest vibrant orange it is a match made in heaven! Throw in some sesame and you have a delicious Asian inspired dressing that will brighten up any salad!

Asian Chop Salad with Orange Miso Sesame Ginger Dressing mise en place/ food prep
Keep components separate until ready to eat. Toss together and add the dressing!

My delicious Orange Miso Sesame Ginger Dressing used in this salad works well over fish too as a sauce or a marinade! Sometimes, we switch out the orange in this recipe for mandarin, which offers a slightly different flavor. This dressing gets its sweetness from the whole fruit, instead of using ‘added’ sweeteners, which means there’s fiber in there too to feed your good gut buddies in your microbiota.

Asian Chop Salad with Orange Miso Sesame Ginger Dressing

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Recipe by Priscilla Soligo Course: Mains, Salads


  • 120g 4 Cups Salad Leaves

  • 75g ½ Cup Cucumber, half-moon sliced

  • 55g ½ Cup Red Bell Pepper, thinly sliced

  • 55g ½ Cup Celery, cut on a diagonal

  • 100g ½ Cup Orange, peeled, cut into small chunks

  • 50g ½ Cup Carrot, grated

  • 30g 2 Tbsps Cashews, chopped

  • 30g ¼ Cup Red Radish, thinly sliced

  • 30g ¼ Cup Red Cabbage, thinly sliced

  • 25g 2 Tbsps Red onion, thinly sliced

  • 20g 2 Tbsps Sesame seeds

  • 17g ¼ Cup Fresh Cilantro, chopped

  • 7g 2 Tbsps Fresh Mint, chopped

  • 50g ⅓ Cup Sunflower Seeds

  • 1 x Recipe Orange Miso Sesame Ginger Dressing
    1 x Recipe Crispy Spiced Chickpea Croutons


  • On the stove on low to medium heat in a dry pan, toast the sunflower seeds stirring continuously for 3 minutes or until golden brown. Set aside.
  • In a large salad bowl, add in all ingredients except the toasted sunflower seeds, chickpea croutons, and the dressing. Mix well to combine.
  • Add in the desired amount of the dressing and toss through the salad. I prefer to keep it light so as not to drown the salad and keep it crisp.
  • Toss through half of the toasted sunflower seeds and chickpea croutons. The remaining half add to the top of the salad.
  • To serve, place the remaining dressing on the table with a spoon for those who prefer extra dressing drizzled on top.


  • Storage: Salad is best served immediately once dressed. Refer to dressing recipe for storage requirements.

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Nutrition Facts

4 servings per container

  • Amount Per ServingCalories300
  • % Daily Value *

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


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